Honey Dandelion Shortbread Cookies

Delightful shortbread cookies infused with the unique flavor of honey and fresh dandelion petals, perfect for any occasion.

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Prep Time 20

Cook Time 11

Total Time 31

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 90

Main Ingredients

1/2 cup unsalted butter, softened Do not skimp on the butter for best results.
2/3 cup sugar Scant measurement recommended.
1 heaped tablespoon honey You can substitute with maple syrup if preferred.
1/2 cup loosely packed dandelion petals Ensure they haven’t been sprayed with chemicals; rinse before use.
1/4 teaspoon salt Use sea salt for a fancier taste.
1/2 teaspoon pure vanilla extract Enhances the overall flavor.
1 1/4 cups all-purpose flour Add gradually to avoid a mess.
to taste coarse sugar for topping Optional but recommended for sprinkles on top.

Preparation

Wash dandelion flower heads under cold water and let them dry on a kitchen towel.
Pick off the yellow petals until you have 1/2 cup.
In a mixing bowl, cream together softened butter, sugar, and honey until light and fluffy.
Mix in dandelion petals.
On low speed, add salt, vanilla, and gradually incorporate flour until just combined.
Turn dough onto plastic wrap, shape it into a log (2-2.5 inches in diameter), wrap it, and chill in the fridge for at least 1 hour.

Baking

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled log into 1/4-inch slices and place them on the baking sheets about an inch apart.
Optionally sprinkle the tops with coarse sugar.
Bake for 9-11 minutes until edges and bottoms are golden, watching them carefully.
Cool on baking sheets for a couple of minutes before transferring to a cooling rack.
Store in an airtight container. Cookies taste better the next day.

Best enjoyed with tea or coffee. Experiment with different sweeteners if desired.