These are the perfect treat for a summertime. Serve with ice tea in the afternoon or with a scoop of ice cream for dessert. Pressed flower shortbread cookies freeze well! Simply put them in a protective zip lock bag with parchment or wax paper between the cookies.
In a stand up mixer, add butter, sugar, and vanilla.
Mix with paddle attachment for about two minutes or until light and fluffy.
Gradually add flour.
Turn dough out onto floured surface and form a ball.
Wrap in seran wrap and refrigerate for an hour or two.
Meanwhile, remove the stems from your flowers.
Preheat oven to 350 degrees fahrenheit.
Place your flowers between wax paper and weight them down with a couple books.
Press flowers for about 30 minutes. Pressed flowers will last for years btw:)
Remove dough from refrigerator.
Roll out on a lightly floured surface and cut 2 inch rounds.
Place on a baking sheet and bake for 10 minutes.
Remove from oven and gently press a flower or herb on to each cookie.
I used a small jar to press the flower in the cookie. Experiment to see what works best for you.
Allow to cool on rack.
Plate and serve as is or alongside a scoop of ice cream or sorbet.