flower shortbread cookies
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Gluten-Free Edible Flower Pistachio Shortbread Cookies

These buttery-crisp shortbreads feature pretty green flecks and fabulous crunch courtesy of California-grown pistachios and gorgeous edible blooms.
Prep Time15 mins
Cook Time10 mins
chill time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: cookies
Author: K.C. Cornwell

Ingredients

  • 1 1/2 cups gluten-free all-purpose flour blend I like Pamela's Products
  • 1/2 cup cane sugar plus more for sprinkling
  • 1/8 tsp sea salt
  • 1/4 pound 1/2 cup butter, softened
  • 1/4 cup pistachios finely chopped
  • Edible flowers: we recommend pansy viola, nasturtium, dianthus, and borage blossom

Instructions

  • Preheat the oven to 375° F. Line a rimmed baking sheet with parchment paper and set aside.
  • In a large bowl, whisk together the flour, sugar and salt. Create a well in the center of the dry ingredients and add the butter, mix with a spoon until combined. Scatter the pistachio pieces over the dough and knead with hands until the dough comes together and is smooth. Wrap tightly with plastic wrap and chill for at least 10 minutes.
  • Remove dough from refrigerator and place between two sheets of parchment paper. Roll dough to about 1/4 inch thickness and cut out cookies with a 1 1/2 inch round cutter, and place them on the lined baking sheet. Artfully place the flowers or individual petals on the cookies and press gently into the dough.
  • Bake on the center rack of the oven for 10-12 minutes, until the edges turn slightly golden. Remove from the oven and sprinkle immediately with sugar, then allow to cool.

Notes

Note: Cookies may be kept at room temperature in an airtight container for 3 days. If your gluten-free flour blend doesn't contain baking binder, add 1 tsp to the flour before mixing.