Ingredients
Equipment
Method
Preparing the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Sift these dry ingredients to ensure no lumps and even distribution. Set this mixture aside.
Creaming the Wet Ingredients
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar for about 2-3 minutes until the mixture is light and fluffy.
- Beat in the large egg, followed by the vanilla extract and almond extract (if using), until well combined. Scrape down the sides of the bowl as needed.
Combining and Chilling the Dough
- Gradually add the prepared dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the stiff dough into two equal portions. Flatten each portion into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Baking the Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness.
- Use Valentine’s Day themed cookie cutters to cut out shapes. Gather and reroll dough scraps as needed, chilling if it becomes too soft.
- Carefully transfer cut-out cookies to the prepared baking sheets, leaving about 1 inch between them.
- Bake for 8-10 minutes, until the edges are lightly golden and centers are pale and set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Decorating with Edible Flowers
- Once cookies are completely cooled, gently rinse edible flowers under cold water and pat them very dry with paper towels.
- In a small bowl, whisk together the large egg white and water until lightly foamy; this will serve as your edible glue.
- Using a small, clean, food-safe paintbrush, lightly brush the back of an edible flower with a thin layer of the egg white mixture. For extra color, lightly dust the flower with freeze-dried fruit powder before applying the egg white.
- Carefully place the prepared flower onto a cooled cookie, arranging as desired. Gently press down to ensure it adheres smoothly and securely.
- For a subtle sparkle, lightly brush the top of the flower and surrounding cookie with more egg white mixture and sprinkle with fine granulated sugar.
- Allow the decorated cookies to dry completely at room temperature for at least 1-2 hours, until flowers are firmly attached and the glaze is dry to the touch.
Nutrition
Notes
Store decorated cookies in an airtight container at room temperature for 3-5 days. Undecorated baked cookies can be frozen for up to 2 months; dough for 1 month. Ensure flowers are pesticide-free and very dry before applying. Avoid overmixing dough and overbaking cookies for best results. Keep humidity in mind during the drying process for the best outcome.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.