Shortbread Cookies with Edible Flowers

In honor of Summer Solstice, I baked edible flower cookies and set a summer table with lemon water, fresh linens, and candles.  Here in the Pacific Northwest, it will be light until almost 9:30 pm on our longest day. 

We enjoy celebrating with family and friends – and of course a summer-themed dinner.  There are lots of happy music playing and dancing in the kitchen is a must:)  Welcome Summer!

When I decided to bake these edible flower cookies my grocery store was running low on edible flowers so I added in what I could from my garden (cilantro, mint, and lavender).

You can order edible flowers here if your local store doesn’t carry them.  Our edible flower cookies are made from 100% organic ingredients and fresh flowers grown without pesticides. 

Feel free to substitute gluten-free flour in place of all-purpose if you’d like.  Head over to this blog post to review a second shortbread recipe.  Choose your favorite!

How to Make edible flower cookies

It’s important to make sure that the flowers you choose are in fact edible. Most flowers will not affect the taste of the cookie however some will so you made need to experiment with a batch prior to serving them to guests.

Try making a few with herbs such as mint, cilantro, and broccoli flowers.  I had some lavender growing in my yard so I used that.

The cookies should be small, about 2 or 3 inches. You will want your flower to take center stage on the cookie! Remove from the oven on time.  You don’t want these to get golden brown.

As soon as the cookies come out of the oven, press your flower on.  I set the bottom of a small jar on top my cookies to press the flower in.

Allow cooling on a rack.

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Below you can see the first batch, too large, and the second batch, just right:)

Don’t forget to serve your edible flower cookies on a pretty plate and whatever flowers you can clip from your garden. 

For our dinner, I added a Turkish towel to the table, candles, and these Moroccan hand-blown tea glasses.  The purple blooms are called Pincushion flowers and the butterflies love them. 

My jasmine plants are still small so there wasn’t much to clip.  I couldn’t resist setting a few pieces on the table for a little fragrance.

Shortbread cookies with edible flowers

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