Shortbread is a classic and beloved type of cookie known for its rich, buttery flavor and crumbly texture. Its simple yet delightful taste has made it a favorite treat around the world. Shortbread is often associated with holiday festivities, afternoon tea, or simply enjoyed as a sweet indulgence any time of the year.

The origins of shortbread can be traced back to medieval times in Scotland. Initially, it was a luxurious treat reserved for special occasions and holidays due to the high cost of the main ingredient – butter. Shortbread was traditionally made using three basic ingredients: butter, sugar, and flour. The name “shortbread” comes from the term “short,” which referred to the crumbly texture resulting from the high butter content.

Shortbread gained popularity over time and became associated with various cultural traditions. In Scotland, it was often baked for the New Year’s Eve celebration of Hogmanay. It was also a staple at Christmas and other festive occasions. Gradually, shortbread recipes were modified and adapted to include different flavorings and variations.

INGREDIENTS

• 1 ¼ cups flour
• ¼ cup sugar
• ½ cup room temperature butter
• ¼ tsp vanilla
• 1 tbs dried egg whites
• 2 tbs water
• Pastry pansies (edible flowers for decoration)

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Pick the edible flowers (pastry pansies) and rinse them, pat them dry, and place them on a paper towel to finish air drying.
2. In a large bowl, mix together the flour and sugar.
3. Using a pastry cutter or two knives, cut in the room temperature butter and vanilla until the mixture resembles fine crumbs and starts to cling together.
4. Gather up the crumbs and knead them together until smooth.
5. Roll out the dough to a thickness of just ¼ inch.
6. Cut the dough with a cookie cutter and place the cookies 2 inches apart on a parchment-lined baking sheet.
7. Bake the cookies for 30 minutes, or until the bottom and sides are just starting to slightly brown and the center of the top is firm.
8. Remove the cookies from the oven and cool them on the baking sheet.
9. In a small bowl, combine the dried egg whites and water to create a mixture.
10. When the cookies are cooled, brush the egg white mixture on one cookie at a time and top each cookie with a pastry pansy. Gently press the pansy down in the middle and smooth out all the petals so they are firmly stuck to the cookie.
11. Put a thin layer of the egg white mixture on top of the pansy and smooth it out. Sprinkle the cookie lightly with sugar.
12. Return the cookies to the parchment-lined baking sheet and bake them at 325 degrees Fahrenheit (160 degrees Celsius) for 5 minutes.
13. Remove the cookies from the oven, and with your finger, smooth out any petals that have shriveled up.
14. Place the cookies on a cooling rack until the top of each cookie is completely dry.

FINAL THOUGHTS:

• Shortbread cookies are a delightful treat that brings joy and sweetness to any occasion. The combination of buttery, crumbly shortbread and the beautiful edible flower decorations makes these cookies not only delicious but also visually stunning. Whether served during holidays, tea time, or as a special treat, shortbread cookies are sure to please and leave a lasting impression on those who enjoy them.