Iced Cookies with Edible Flowers are cheerful and colorful yogurt shortbread cookies that recall the colors of Spring, a season I personally love.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 25 cookies
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup cornstarch (maizena)
- 1 egg (medium)
- 1/2 cup plain yogurt
- 1/2 cup sugar
- 1 tablespoon baking powder
- 3 1/2 tablespoons vegetable oil
- 1 packet vanillin (0.4 g)
- 1 3/4 cups powdered sugar
- 2 teaspoons yellow food coloring (liquid)
- 1 teaspoon water
- 1 teaspoon red food coloring (powdered)
- to taste flowers (edible, I used primroses and violets)
Preparation
For the preparation of the yogurt shortbread, click here. Follow the directions and quantities listed in the recipe.
Now prepare the cookies by cutting them out with a 2 3/4-inch diameter cutter; you will get about 25.
Line the baking tray with parchment paper, place the cookies on top, and bake at 350°F for about 12 to 15 minutes, placing them on the third shelf from the bottom.
In a bowl, place the sugar, add the yellow coloring, stir, and if necessary add a little water. It should be a quite solid mixture.
Cover the slightly cooled cookies with a bit of icing and place the flowers on top (I used primroses and violets). To cover them, you can use a syringe or spread the icing directly with a teaspoon, creating the designs you prefer.
Add the red powdered coloring (to avoid making the mixture liquid) and cover the remaining cookies, placing flowers on top as well.
Let rest for at least an hour to allow the icing to harden.
And enjoy and happy Spring!
Tips/Advice
Want to know more about edible flowers? Then read here.
If you enjoyed Iced Cookies with Edible Flowers, try the other recipes with flowers:
