Description

Elegant buttery shortbread cookies coated in vanilla glaze and adorned with vibrant candied flowers, slivered pistachios, and citrus peel for a stunning edible floral arrangement.

Ingredients

Units Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup powdered sugar (for glaze)
2–3 tablespoons milk
1/2 teaspoon vanilla extract (for glaze)
Edible pressed or candied flowers (like pansies or violets)
Slivered pistachios
Finely chopped candied citrus peel
Optional: edible glitter or sugar pearls

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream butter and powdered sugar until smooth. Add vanilla.
Mix in flour and salt until dough forms. Roll out to ¼-inch thickness.
Cut into round shapes with a hole in the center to form a ring. Place on baking sheet.
Bake 10–12 minutes until lightly golden on edges. Let cool completely.
For the glaze, whisk powdered sugar, milk, and vanilla until smooth.
Dip or spoon glaze over cookies.
Before glaze sets, gently press in flowers, pistachios, and citrus peel.
Allow to dry completely before serving or packaging.

Notes

Ensure cookies are completely cool before glazing to prevent melting.
Use edible-grade flowers only, and press them gently for best adhesion.
These cookies make beautiful gifts when packaged in clear boxes or bags.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 8g
Sodium: 35mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg