Laura Lawrence- Northern Michigan Homesteader
Literally- these Dandelion Shortbread Cookies are deliciously wonderful! Right now, go grab 2 sticks of butter and place on the counter to start warming up to room temperature. No seriously go, come back and get the recipe for this sweet treat using Dandelions! (Recipe & Video below!!)
Important Note: Do NOT use Dandelions if you treat or spray your lawn with any chemicals what so ever, also do not grab from the side of the road. The exhaust from all the vehicles is gross as well to consume.
Have your children pick a couple handfuls of Dandelions! We’ll only use the yellow parts for this recipe- it’s easy to just pluck the yellow head right from the stem. If you get a few green pieces that’s ok! You don’t really taste the dandelion in the cookies but the nutrition and fun are there!!!
INGREDIENTS
- 1 cup butter, softened* <- Learn how to make Butter HERE
- 1/2 cup sugar (preferred organic cane sugar)
- 1/2 to 1 cup dandelion petals (yellow parts only)*
- 2 1/2 cups flour
- 1 pinch salt
* Denotes a Homesteading Items
I use Stainless Steel Cookie Cutters that have no molded ridges (Where the steel got put together, makes it easier to clean and no areas to rust) My exact set I could not find to share with you but this one looks very comparable to what I use!
You could use any size cookie cutter you have for these and the Lavender Cookie's I used the 2 1/4" cutters
INSTRUCTIONS
- Preheat oven to 325 degrees.
- Place butter and sugar together with a mixer until light and fluffy, about 3 minutes. (using a stand mixer preferred)
- Add dandelion petals and beat to incorporate.
- Gradually add flour and salt, beating to incorporate fully. Dough will be crumbly at first, but it will start to come together.
- Once all the flour is added, beat on low another minute or so. Then knead gently with your hands until the dough comes together.
- Roll cookies out and cut out with your favorite cookie cutters.
- Bake cookies at 325 for about 20 to 25 minutes, until they begin to brown on the bottoms and are fully cooked on the top. Be careful not to overbake!
- Remove to a cooling rack and allow them to cool completely. Enjoy!
Recipe adapted from: https://adamantkitchen.com/dandelion-shortbread-cookies/
Looking for Lavender Shortbread Cookies?
RESOURCES:
10 " Cast Iron & 12 " Cast Iron
Learn How to Make Cheese Here!
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