Edible Flower Cookies

Organic edible flowers, stems and stamens removed (violas, pansies, mint, basil, thyme, wild violets, rose, lavender)

¼ cup sugar

1 tablespoon orange zest

1½ teaspoons lime zest

½ cup unsalted, room temperature butter

1½ teaspoons vanilla extract

1¼ cups all-purpose flour

1/8 teaspoon salt

1½ teaspoons fresh mint leaves, minced

1 egg white, lightly beaten

Combine the sugar and citrus zests in a medium bowl. Use a fork or a small whisk to mix and set aside for a few minutes.

Transfer citrus sugar to bowl of a stand mixer fitted with a paddle or use an electric hand mixer. Add softened butter and vanilla and beat on medium for 3-5 minutes until light and fluffy. Add flour, salt and the mint leaves and mix on medium-low until a firm, moist but not sticky, dough is formed.

Shape dough into a disc and wrap in plastic wrap. Chill in refrigerator for 30-60 minutes.

Preheat oven to 325 degrees and dust flour onto a work surface. Roll dough into ¼-inch thickness. Use cookie cutters to cut out shapes.

Transfer cut shapes to prepared baking trays, spacing 1-2 inches apart. Brush a thin layer of egg wash on the center of each cookie, then gently press a flower onto the surface. Chill the entire tray another 10-15 minutes, then bake on center rack for about 15 minutes or until edges turn golden. Cool on sheet set on a wire rack for 5 minutes, then remove cookies with a spatula to let cool completely on rack.

Makes 20 cookies

Adapted from Jenn Davis, Two Cups Flower blog