Pressed Flower Cookies Recipe By Tasty

PRESSED FLOWER COOKIES RECIPE BY TASTY

Pressed Flower Cookies Recipe by Tasty image

Celebrate Mother's Day with these gorgeous pressed flower cookies. Buttery shortbread is infused with fragrant orange and zest and smooth vanilla, with edible flowers pressed on top to make the perfect gift for any mom!

Provided by Aleya Zenieris

Categories Desserts

Time 45m

Yield 25 cookies

Number Of Ingredients 11

Ingredients

3 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
½ teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange extract
½ vanilla bean pod, seeds scraped
1 teaspoon orange zest
edible flower

Steps:

Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream together the butter and sugar with an electric hand or stand mixer for 3-5 minutes, until the butter and sugar are fully combined and there are no visible bits of butter, but before the mixture becomes fluffy. Add the egg, vanilla extract, orange extract, vanilla bean seeds, and orange zest and beat to incorporate.
Add the dry ingredients and mix until just combined, but still crumbly. Turn the dough out onto a clean surface and bring together with your hands into a smooth ball.
Lightly flour the surface and the top of the dough. Roll the dough out to about ¼-inch-thick. Use a 4-inch round cookie cutter to punch out cookies, re-rolling the scraps and cutting out more cookies. Place the cookie cut-outs on the prepared baking sheets.
Working in batches if needed, bake the cookies for 8-10 minutes, until lightly browned around the edges.
While the cookies bake, remove any stems and leaves from the flowers and lay them on a paper towel.
Immediately upon removing the cookies from the oven, place the edible flowers onto the cookies, patting the flowers down gently to ensure they stick. Place another baking sheet on top of the cookies to weigh down for 1-2 minutes; this will help press the flowers into the cookies as they cool. Remove the baking sheet and let the cookies cool completely to firm.
Arrange the cookies on a platter or in a gift box and serve.
Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 18 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, Sugar 5 grams

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

Ingredients

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely before serving.
Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

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