Dandelion Lemon Cookies
Serves: Makes twelve | Prep: 15 min | Cook: 8 min
Ingredients:
Dandelion Lemon Cookies:
1/2 cup butter, room temperature
1/4 cup sugar
1/4 cup dandelion petals
2 tsp lemon zest
1 Tbsp freshly squeezed lemon juice
1 1/4 cup all-purpose flour
Glaze:
1 cup powdered/icing sugar
2 Tbsp freshly squeezed lemon juice
Garnish:
1/4 cup dandelion petals
2 Tbsp Lemon Sugar
Directions:
Begin by picking fresh dandelion heads from an area that has not been sprayed. Gently clean the flowers by placing them in a bowl of cool water to remove any dirt or tiny insects. Drain well and dry thoroughly using a clean towel or a salad spinner. Once dry, carefully pick off the bright yellow petals, leaving the green base behind, as the green parts can taste bitter.
Preheat the oven to 350°F / 180°C and line two baking trays with baking paper.
In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the dandelion petals, lemon zest, and lemon juice and mix well to combine. With the mixer on low speed, slowly add the flour and mix just until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently shape it into a ball. Roll the dough to about 1/4-inch thickness and cut out cookies using a lightly floured cookie cutter. Place the cookies onto the prepared baking trays and bake for 8–10 minutes, or until the edges are just lightly golden. Remove from the oven and transfer the cookies to a wire rack to cool completely.
To make the glaze, whisk the powdered sugar and lemon juice together in a small bowl, adding the juice a little at a time until the glaze reaches a smooth, drizzle-able consistency. Once the cookies are fully cooled, drizzle the glaze over the tops and finish with a sprinkle of dandelion petals and lemon sugar.
More Delicious Recipes:
Lavender Lemon Cookies
Dandelion Syrup
Thyme Lemon Cookies
Lucky Charm Cookies
Mascarpone Lemon Cookies
White Chocolate Sugar Cookies
Freshly Squeezed Lemonade
