Iced Cookies with Edible Flowers are cheerful and colorful shortcrust cookies with yogurt, reminiscent of the colors of Spring, a season I personally adore.

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Here you can find other recipes with edible flowers:

Difficulty: Easy
Cost: Cheap
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
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 (about 0.014 oz)
1 3/4 cups powdered sugar
2 teaspoons food coloring (liquid yellow)
1 teaspoon water
1 teaspoon food coloring (powdered)
to taste edible flowers (used primroses and violets)

Preparation

For the preparation of the yogurt shortcrust pastry, click here. Follow the instructions and doses listed in the recipe.
Now prepare the cookies by cutting them with a mold of 2 3/4 inches in diameter, you will get about 25.
Cover the baking sheet with parchment paper, place the cookies on top, and bake at 356°F for about 12/15 minutes, placing them on the third rack from the bottom of the oven.
In a bowl, put the sugar, add the yellow coloring, mix, if necessary add a little water. It should be a rather solid mixture.
Cover the slightly cooled cookies with a bit of glaze and place the flowers on top (I used primroses and violets). You can use a syringe to cover them, or you can spread the glaze 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, also placing the flowers on top.
Let rest for at least an hour to harden the glaze.
Enjoy and happy Spring!