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
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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