Pansy-Topped Shortbread Cookies to Celebrate Friendship

Spring is a season of renewal and wonder.  I love to walk through my garden and welcome back tender shoots of beloved perennials as if welcoming back a long lost friend.  Having reached a certain age when friends do leave the winter for warmer climes, a new spring ritual has become reconnecting with friends returning home.  This week my dear friend Dona returned from Arizona. We  met to walk through our local gem of a garden, Chanticleer(www.chanticleergarden.org/). Much to our surprise, there was already so much in bloom to celebrate friendship and spring and make our hearts soar with the joy of both.Imageimageimageimageimageimageimageimageimageimageimage

After our brown bag lunch, I surprised my friends with a box of flower-shaped  shortbread cookies each topped with a fresh sugared pansy, which I had seen on a favorite blog, Stonegable, last month. (You can see the original post here:  www.stonegableblog.com/2010/05/pansyshortbreadcookies.html‎)

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The cookies were easy and as scrumtious as they were pretty!   In French, pansies have such a pretty name, pensées, or thoughts…. Befitting for a girlfriends’ reunion to catch up on friendship!

“I pray, what flowers are these?  The pansy this, O, that’s for a lover’s thoughts”

George Chapman

Pansées, Metropolitan Museum of Art

Pansies,  Metropolitan Museum of Art, Henri Fantin-Latour, 1903

PANSY-TOPPED SHORTBREAD COOKIES(Adapted from Stonegable blog)

1 1/4 c flour

1/4 c sugar

1/2 c butter, room temperature

1/4 t vanilla

1 egg white, whisked

2 T sugar to sprinkle over flowers

INSTRUCTIONS:

Rinse, pat and dry pesticide-free pansies and leave to dry on paper towels.  Make sure to cut back all the stem and most of the back greenery so your flowers will lay flat on the cookie.image

Combine flour and sugar.  Cut in the butter and vanilla until mixture looks like oatmeal.  Shape into a ball, roll out on a floured surface to 1/4 inch thickness and cut out desired shape.  imageimageimagePlace on a parchement lined cookie sheet, 2 inches apart, and bake at 325 F 30 minutes until edges are golden.image

Remove, cool, then brush with a thin coating of egg white.  Add a pansy and coat the top of the flower with additional egg white, brushing the petals flat onto the cookie as you work.  Sprinkle with some sugar and rebake for 5 minutes at 325F.imageimageimageimage

Although best eaten fresh, these cookies can be frozen.  The flower will absorb moisture and its texture will be more noticeable on the thawed out cookie.

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Enjoy!!!!!

27 thoughts on “Pansy-Topped Shortbread Cookies to Celebrate Friendship

  1. Amazing edible art, prettier than the painting and worthy of being enjoyed while enveloped in the beauty of Chanticleer. They should give you a membership for telling everyone about it.
    Dona

  2. I remember Chanticleer as a rooster in a fairy tale from billions of years ago in my childhood. It’s fun every time I hear the name.

    Your cookies are beautiful! I wish I had the patience to create something so pretty AND tasty!

    • Chanticleer is the theme of this garden as well! In French Chanticleer means Chante clair, he of the clear singing voice. This garden is absolutely magical. I hope you get to visit someday.

      Sent from my iPad

  3. Hi Johanne, I hope you’re enjoying your time in Punta Cana. The reason the guidelines suggest only new posts to be linked is because it wouldn’t be much fun for other guests to see posts they’ve seen before. However, in the spirit of fun and friendship, I will allow this link. Especially in light of your difficulty to create a new post due to your vacation. Btw, if you’re having trouble hyperlinking, here’s a great tutorial from wordpress:

    https://en.support.wordpress.com/links/

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  6. So pretty and creative!
    As soon as I saw this I couldn’t help think of the Salt Spring Island cheese with the pansies on top 😉 but I never considered doing such a thing on a cookie!
    Ah, now I can’t wait for the weather to clear up…

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