The essence of happiness: a plate of cookies with a dash of spring 🙌
A new month has arrived and spring seems to be here to stay, at last 🙂 Nothing makes me happier than restarting my seasonal experiments with garden beauties. Here, you have a plate of cookies with lilac and dandelion petals. Both are edible, and you may have seen them being used as decoration and in a variety of preparations, mostly sweet.
To make these cookies I used Aunt Emilia’s butter cookie recipe posted by my wonderful friends Twin Kitchens on their Instagram feed awhile ago. With their irresistible buttery taste and soft, melt-in-your-mouth texture, these are some of my family’s all-time favorite cookies. They are super easy to make and you only need 3 ingredients: 1/2lb butter, 3 tbsp sugar + extra for coating the cookies, and 2 cups flour 🙂
In this instance, I reduced the quantity of flour slightly, and I added petals from freshly picked homegrown (cleaned and not sprayed!) lilac blossoms and dandelions.
The floral taste and smell of these soft cookies brought nature into my kitchen and my heart, joy breathing in each moment and each crumb. Fresh, light, and made with love, this is my humble floral celebration of spring – gentle like the aromatic lilac, vibrant like the golden dandelions.
You are welcome to check out my detailed posts on lilac here and here. Info on using these gorgeous seasonal flowers in honey and as a syrup can be found here, here, here, here and here.
Meanwhile, my posts covering dandelions can be found here, here, here and here.
I usually add finely chopped dandelion leaves to salads, and I use the petals as topping for various dishes.
I am glad in this instance I decided to experiment with dandelions in baked goods. The result was spectacular!
Do you have a favorite spring bake? Let me know in the comments 🙂
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