Heavenly Dandelion Shortbread Cookies for Springtime Bliss

Delightful Dandelion Shortbread Cookies infused with honey and vanilla, perfect for springtime treats.

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Prep Time 25

Cook Time 15

Chilling Time 2

Total Time 2 40

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookies

22 blooms Dandelion Petals Only bright yellow petals, cleaned and dried.
1/2 cup Melted Butter Can substitute with vegan butter.
1/2 cup Granulated Sugar Brown sugar can be used for deeper flavor.
1/4 cup Honey Maple syrup as a vegan option.
1 large Small Egg Flax egg as a vegan substitute.
1/4 teaspoon Salt Balances sweetness.
1 teaspoon Vanilla Extract Almond extract as an alternative.
1 3/4 cups All-Purpose Flour Use gluten-free flour for a gluten-free version.

Equipment

mixing bowl
Electric mixer
sharp knife
Baking Sheet
plastic wrap

Method

Step-by-Step Instructions

Harvest 22 large dandelion blooms, clean under cold water, and dry for 15-20 minutes.
Combine melted butter, sugar, honey, and egg in a bowl. Mix until light and fluffy (2-3 minutes).
Fold in dandelion petals, add flour gradually while mixing at low speed, stop before overmixing.
Shape dough into a 2-inch diameter log, wrap in plastic, and chill for at least 2 hours.
Preheat the oven to 350ºF, slice chilled dough into 1/8 to 1/4 inch cookies.
Bake for 12-15 minutes until golden, cool on the sheet for 5 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 60mgPotassium: 80mgSugar: 8gVitamin A: 700IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Ensure dandelions are foraged from pesticide-free areas. Store cookies in airtight container for up to a week or freeze for three months.

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