Dandelions
Some of my oldest memories are filled with dandelions: my bare feet delighting in the warm grass between my toes; my arms full of blooms. I would rub the bright yellow petals over my arms and face, le...
Dandelion Lemon Shortbread Cookies
Makes about 3 dozen
Thanks to the heavenly combination of lemon, butter and dandelion petals, these shortbread cookies look stunning while melting in your mouth with each bite. The dandelion petals add a hint of floral flavor that pairs wonderfully with the lemon and white chocolate. Once you have picked the dandelions, simply pull off the yellow petals, leaving the bitter green base behind. The petals will keep for a day, covered in the refrigerator, until you are ready to bake.
1 cup unsalted butter at room temperature
¾ cup granulated sugar
2 tablespoons lemon zest
½ teaspoon salt
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup dandelion petals, plus more for decorating
12 ounces white chocolate, chopped
Put the butter, sugar, lemon zest and salt in a large bowl and cream with an electric mixer on high speed until fluffy. Mix in the lemon juice and vanilla. Add flour and dandelion petals and mix on low speed until fully combined. Shape the dough into a disc and wrap in plastic wrap. Chill in the refrigerator for 30 minutes or in the freezer for 15 minutes.
Preheat the oven to 350°. Line a cookie sheet with parchment paper. Remove the disc from the fridge. On a lightly floured surface, roll out the dough to ½ inch thick. Cut into shapes and place on the lined baking sheet, leaving roughly 1 inch between each cookie. Bake for 11 to 13 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack. Repeat with the remaining dough. Chill the dough again if it starts to become too soft and sticky.
Let the cookies cool completely. Melt the white chocolate in a microwave-safe bowl—30 seconds at a time and stirring between each time—until smooth. Dip each cookie halfway into the melted chocolate, letting the excess drip off. Transfer to a sheet of parchment paper, sprinkle the wet chocolate with dandelion petals, and let set. The cookies will keep in a sealed container on the counter for 3 to 4 days.
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