Spring Cookie Flower
This is my “ ’fess up” page. I made these cookies simply because I was experimenting with embossing on homemade fondant mixed with sculpting chocolate and I wanted to see what it would look like. The result was a lot of embossed flowers and squares.
“There ain’t no rules around here! We are tryin’ to accomplish somep’n!” Thomas Edison
When I was done with my experiment, I bagged up all the cookies and gave them to my sister. She has a knack for finding people who actually want to eat my experiments! She’s the best sister.
Cookie specifics
Shortbread is my favorite cookie to make. It has very few ingredients and doesn't require a lot of fussing...no refrigeration needed to ensure that the cookies hold their shape during baking and if I decide not to decorate all of them, they are delicious plain. Oh, and did I mention that shortbread is delicious? Yeah, I guess I did.
Shortbread. The combination of European butter and vanilla bean makes this shortbread cookie one of the yummiest cookies I make. It’s buttery, crumbly and light. For the lemon lovers in my family, I make a lemon variation, full of subtle lemon flavor, and topped with a bright and tangy lemon glaze.
Shapes
flowers and squares
Sizes
Sizes range from 1½ to 2½ inches, my favorite size for decorating and eating!
Old (and New) Family Recipe
This Shortbread recipe was developed over several months in my quest to duplicate the taste and texture of a shortbread cookie from a now-closed bakery in Carmel-by-the-Sea.
Cookies
Shortbread: flour, butter, sugar, cornstarch, vanilla, salt
Icing & Decorative Embellishments
Royal Icing: confectioner’s sugar, egg whites, corn syrup, pure vanilla extract or almond extract, cream of tartar, food coloring
White Chocolate: sugar, cocoa butter, nonfat milk, vanilla
Homemade Fondant: sugar, corn syrup, cornstarch, gelatin, water, vanilla extract, food coloring (optional)
Plate, Box or Bag?
Bags. I wrapped each cookie in a clear, food-safe bag, secured with a twist tie. Then I put them all into a larger bag for my sister to take away. Their final destination is a mystery to me but I haven’t heard any complaints from anyone.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in a small batch of two dozen. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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