Spring-time is the season of flowers. It is a wonderful sight when purple patches of sweet little violets appear. What is even more wonderful is that you can bring them into your kitchen by making these lovely old-fashioned Violet Shortbread Cookies in this charming recipe.
Violet shortbread cookies are a new spring favorite.
The result looks like something you buy from a bakery, but it is super simple. By adding violets to your baking you bring an old classic cookie to a new light and besides, who does not like the thrill of having something as enchanting as a violet on your tongue? It is almost like a little fairy salad on top of your cookie.
Did you know that you can add a variety of flowers to your baking? Many flowers are edible and add a variety of flavors. (See a good list here.) Just make sure you know what kind of flower it is before you cook with it, and avoid picking them from areas that are known to carry pesticides. I’d say that the best place to find them is a very private slice of nature, far from traffic. A place where the only interruption would come from the happy bird songs and smiles from the flowers of spring.
Enjoy these lovely cookies for your fika time. You deserve it!
P.S. Consider supporting us on Patreon! For as little as a cup of tea you can get exclusive perks and BTS
Violet Shortbread Cookie Recipe.
Ingredients:
1 cup unsalted Butter (2 sticks) at room temperature.
1/2 cup Granulated Sugar
2 cups all-purpose Flour
1 tsp Vanilla, or zest of a Lemon
Violets: About 25 – 30 (Stems removed)
Suggestion:
To keep the violets fresh, store them in the fridge by placing them in a jar.
Also, remember to pick them at places where no pesticides have been used (or where dogs may have been around).
Lets bake:
Mix the room-temperature butter with the sugar until well combined.
Add the vanilla or lemon zest into the mixture plus the flour.
Knead it together until a well-blended dough takes form.
Cover the bowl and place it in the fridge for 30 – 60 mins.
On a floured surface, turn the dough out to 1/4 inch thickness.
Cut out your desired shape and sizes. (Use a cookie-cutter or a glass.)
Decorate each cookie with a violet. (gently tap them in place.)
Bake the cookies at 325F for 7-8 minutes. They will still look pale.
(Depending on your oven it might take a minute more or less.)
Let them cool down before you enjoy them for your FIKA time.
Notes: Works great with any edible flower and always make 100% sure you know it’s a safe flower to eat.
P.S. Consider supporting us on Patreon! For as little as a cup of tea you can get exclusive perks like a downloadable copy of our recipes to add to your cookbook.
Comments
What an enchantingly lovely and incredibly appealing recipe.
I adore – absolutely adore – most edible flowers, with violets being amongst my very favourites. Interestingly, while I believe they vanished from the market well before I was born, at one point in time there was a violet flavour of Lifesavers Candy. I’ve always secretly hoped that they’d bring it back, but doubt there’s a huge demand for such amongst the general public these days.
Thankfully though, there are a tiny handful of other brands of violet flavoured candy in production still, such as Choward’s Violet Mints.
Wishing you guys a sunny, safe, and thoroughly lovely last week of May!
Autumn Zenith 🎃 Witchcrafted Life
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I have been searching and searching for a recipe to make violet flower cookies! I was going to gather some violets for this recipe and was confused by an item in the ingredient list pertaining to the violets. It states “Violets: About 25-30 (stems only)”. I was hoping to use the flower portion of the violet. Do I cut the flower from the stem, put them in water and just use the stem? How much of the stem is required? Some are longer than others.
Author
Dear Robin, we’re so happy you found our recipe! Thanks so much for catching our error there about the stem – it should have said (stems removed) it’s absolutely the flower portion you use/is edible, not the other way around. You can either pinch off the stems with your fingers or use a tweezer. Hope that’s helpful, and so sorry for the mistake – I double checked the YouTube video and our Patreon recipe card and those didn’t have that mistake, so it seems we just missed it on the blog! Let us know how they turn out if you make them 🙂
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Fantastic! A day before yesterday, I found your videos and then this beautiful webside. Meanwhile I went through many blog posts and videos and I am so grateful for your beautiful enchanting way! Thanks to Jonas I packed a romantic note with my husbands lunch (after 22 years marriage those little meaningful things somehow got lost between kids and the struggle of life, but thanks to you I just catch a fresh wind and am so inspired!!!! Thank you so much!)
And thank you Lindsay for you honesty about your struggles in life, because it gave me the strength to get up and start baking, like I used to do! You inspired me and I learned that I can make a charming life too, with or without help! I have to make the first step and I will see what follows 🙂
Today I made the shortbread and a delicious bread with freshly milled Rye and caraway is in the oven. It smells sooooo good!
The shortbreads are amazing!!!!
Thank you both so much for sharing your charming life! Have a wonderful day!
Author
Thank you Brigitte for sharing this with us. We are so happy that you found us! 🙂 It was so sweet to hear you packed a romantic note. 🙂 It’s those small things that can make a huge difference in someone’s day I believe. May your charming life always bloom beautiful flowers.
Have an amazing weekend, and thanks for taking the time to write!
Best regards/ Jonas
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