Dandelion Shortbread
Spring is on the horizon, and you know what that means...dandelion shortbread! Yes, those cheerful little "weeds" popping up can be the secret ingredient to a delightful and unique dessert: dandelion shortbread. Imagine buttery, melt-in-your-mouth shortbread infused with subtle sweetness and a bit of bitter tart of dandelion greens. It's a taste of sunshine captured in a cookie, perfect for picnics in the park or afternoon tea parties.
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Ingredients
- 1 cup butter softened unsalted (225 grams)
- ½ cup powdered sugar (60 grams)
- 2 tablespoons granulated sugar
- ½ cup corn starch (68 grams)
- 1 pinch salt
- 2 cups all purpose flour (260 grams)
- 1 cup dandelion petals the whole plant is edible, use whichever parts you wish, the petals are the least bitter
- 1 tablespoon vanilla extract
Instructions
- Clean your dandelions - run dandelion crowns and green through the water while carefully opening their crowns to be sure you’ve removed any dirt and pests. Peel the “skin” like a carrot using fresh dandelion root. Let dry completely.
- Make a dandelion sugar using a mortar, pestle, blender, or food processor. Grind your dandelions with granulated sugar and vanilla extract until it's a well-combined powder.
- In a medium bowl, cream the butter, dandelion sugar, and powdered sugar until light and fluffy.
- Combine the flour, salt, and cornstarch in a separate bowl until well blended. Sift the flour mixture into your creamed butter; you will likely need to use your hands to form a ball. The dough will be somewhat soft.
- Cover your dough with plastic or beeswax wrap and refrigerate for a few minutes - up to 30 minutes (optional)
- Preheat the oven to 350 degrees F (176 degrees C).
- Line the cookie sheet with parchment paper.
- Roll the dough out to ¼ inch thickness on a lightly floured surface.
- Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter.
- Place cookies 1 inch apart on the lined cookie sheets
- Bake in the oven for 12 minutes or until golden at the edges.
- Cool on wire racks, and store in an airtight container at room temperature.
Notes
Shortbread cookies keep longer than most other cookies, making them perfect for edible gifts or when you need to make something ahead. They even taste better the next day or two after you bake them! They will be kept in an airtight container at room temperature for up to 3 weeks or in the freezer for up to three months.
- Identify correctly: Ensure you pick true dandelions (Taraxacum officinale), not lookalikes. Use a reliable plant identification guide or app. Dandelions are easy to come by and easily identifiable.
- Forage responsibly: Pick from clean, pesticide-free areas away from roads and pollution.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg
Servings: 24 cookies
Calories: 131kcal