I first made these orange blossom shortbread cookies last year, when I was just beginning to explore edible flowers in baking. A casual internet search led me to a promising recipe; in my memory it specifically called for orange blossom water, but the original — by Meaghan Mountford for Nielsen-Massey — actually uses orange extract. I never made that original version. The variation below, using true orange blossom water, felt so delicate and floral that I doubt I’ll return to the extract-based version.
A quick clarification: Nielsen-Massey makes an orange-flavored extract labeled “orange blossom water,” but that is not the same ingredient used here. This recipe calls for the clear orange blossom water common in Middle Eastern cooking (found at Whole Foods and specialty grocers). The tiny extract-style bottles are much more concentrated and alcohol-based, and can overpower the gentle flavor of the cookies.
For the flowers, violas are my favorite, though foraged violets or any small, flat-pressable edible flower work beautifully. Choose fresh, intact petals that can be gently pressed onto the cookie surface.
Orange Blossom Shortbread Cookies with Edible Flowers
Adapted from Meaghen Mountford on the Nielsen-Massey website
Dessert
edible flower cookies, orange blossom cookies, orange blossom shortbread cookies, shortbread cookies
Ingredients
For the cookie dough:
-
320
g
all-purpose flour -
3/4
tsp
salt -
225
g
unsalted butter -
125
g
powdered sugar (icing sugar) -
1
large egg -
1/2
tsp
vanilla extract -
1 1/2
tsp
orange blossom water
For the decoration:
- small edible flowers, such as violets or violas
-
1
egg white -
tiny drop
orange blossom water
(optional) - granulated sugar
Instructions
-
Whisk the flour and salt together in a medium bowl.
-
In a stand mixer fitted with the paddle attachment, or with a hand mixer, cream the butter and powdered sugar until light. Add the egg and mix until combined. Stir in the vanilla extract and orange blossom water, scraping down the bowl as needed. Finally, add the flour and salt and mix until a soft dough forms.
-
Turn the dough onto a large piece of plastic wrap. Cover with a second piece of plastic and roll into a rectangle about 1/4 inch thick. Transfer the wrapped dough to a baking sheet and refrigerate for 30 minutes.
-
Remove the dough from the refrigerator, discard the top piece of wrap, and flip the dough onto a sheet of parchment on your countertop. Remove the remaining wrap and roll the dough slightly thinner, between 1/8 and 1/4 inch. Return the dough on the parchment to the baking sheet and place in the freezer for 10 minutes while you preheat the oven.
-
Preheat the oven to 350°F (175°C).
-
Take the baking sheet from the freezer and set it on the counter. Use a 1.5-inch or 2-inch fluted round cutter to stamp out cookies, transferring them to a fresh parchment-lined baking sheet. Re-roll scraps as needed, chilling again briefly if the dough softens.
-
Return the sheet of cut cookies to the freezer for 5 minutes; this helps them hold their shape while baking.
-
In a small bowl, whisk the egg white with a tiny drop of orange blossom water, if using.
-
Remove the cookies from the freezer. Trim flower stems close to the petals and gently press each flower onto a cookie. Brush the petals lightly with the egg white mixture and sprinkle with granulated sugar. Rearrange any petals that come loose and repeat for all cookies.
-
Bake 10–14 minutes, until the edges just begin to turn light brown. Baking time varies with oven and cookie size, so watch closely.
-
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
Store cookies in an airtight container at room temperature for 4–5 days, or freeze well-wrapped for longer storage.