Edible Elegance

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Finally, the calendar says it’s springtime! Now, all we have do is wait for the thermometer to agree. While those two decide who’s right, let’s start making plans for welcoming our friends and family over for the first opportunities to entertain this season.

At the core of a good celebration is good food. This time of year, we can celebrate by welcoming our seasonal favorites back to our dinner tables. By incorporating seasonality into your menu, you can create a festive environment that’s perfect for reinvigorating and celebrating.

Food that doubles as a centerpiece will save you time and lift your mood. At The Local Grocer, we want to help you keep it as simple as possible. Try making a classic shortbread cookie with a trendy spring twist.

These cookies can be made with simple ingredients and locally sourced, edible flowers* you may find in your own yard. Our cookies were glazed with an icing made of sugar and water and topped with understated blossoms for a simple elegance. Arrange the cookies on the tiered plates with additional flowers, candles and votives for a beautiful, spring-inspired centerpiece.

*The flowers pictured with our cookies are not edible, we just thought they were pretty. The list of edible spring flowers includes the blossoms of a redbud tree, violets, clover, chickweed, and, of course, dandelion.

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Shortbread Cookie Recipe

Ingredients:

  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature
  • 1 1/4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt

Directions:

  • Beat the butter in a mixer until smooth. Add in salt, vanilla and sugar and continue to beat. With the mixer on low, add in the flour and mix until incorporated.
  • Wrap the dough in plastic wrap and refrigerate for about 30 minutes (or longer if you need!)
  • Roll the dough out and use a biscuit cutter to make circles.
  • Bake in a preheated oven, 350° degrees for 15 to 20 minutes.
  • Cool at room temperature.

Edible Pressed Flowers:

  • Press edible flowers between two pieces of wax paper and set a heavy book on top for at least an hour. Slowly peel off the top layer of wax paper. Some of the petals will stick to it.
  • To make a glue for the flower petals: mix 1 teaspoon of meringue powder with 1 tablespoon powdered sugar and add a few drops of water until you have a paste. Paint a small amount of the paste on the back of the edible pressed flower and place on the cookie.

Photography by Jennifer Hodney

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