Floral Shortbread

Delicate buttery cookie with a slightly sweetened flavor.


  • 1 1/4 cups flour
  • 3 tablespoons sugar
  • 1/2 cup butter (do not use margarine)
  • 2 tablespoons egg white
  • 1 tea water
  • Edible flowers (viola’s, scented geraniums, or other edible flowers)
  • Sugar



  1. Mix flour and sugar with a fork, cut in the butter and blend till the mixture begins to gather together. Form into a ball and knead until smooth.
  2. Roll dough into a 7-8″ circle on an un-greased cookie sheet.
  3. With your thumb make a scalloped pattern on the edge of the dough. Partially cut wedges (making 8 or 12 pieces) into the circle.
  4. Bake at 325 degrees for 25 to 30 minutes or until bottom just starts to brown.
  5. Cut wedges while still warm. Cool before adding flowers.
  6. Combine egg whites and water. Brush tops of wedges with egg mixture.
  7. Place flowers on top of the shortbread and press in place, add more of the egg white mixture. Sprinkle with sugar. 
  8. Bake at 325 degrees for 5 minutes.