Shortbread wreaths pleasing to the eye and the taste buds

shortbreadwreaths1

Bon Appetit had a gorgeous cover for their holiday edition. What at first appeared to be a wreath was actually a shortbread cookie beautifully decorated with freeze-dried flowers. The concept seemed pretty simple and, since I usually have shortbread on my platter, I thought it could be a more sophisticated offering for the adults in the group.

Staying with the mantra of always using what I have on hand, I used all regular flour instead of rice flour, as the original recipe called for. I also had no idea where to find freeze-dried flowers—I check the tea and produce aisles and came up short—so I made it easy and chopped up some dried cherries and apricots. Since I don’t like lavender, I used about a half teaspoon of rose water instead. It worked well.

I made one batch and used smaller cookie cutters, so it made nearly four dozen cookies, but they were the perfect size. I was pleasantly surprised at how gorgeous and tasty these ended up being, and my coworkers loved them, too. I can’t wait to see how they’re received on Christmas eve.

Glaze
3 large egg whites
4 cups powdered sugar
1/2 teaspoon cream of tartar

Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, glaze should sit at least 12 hours for sugar to fully hydrate, but it can be used as soon as cookies have cooled. Or, you can cover and chill up to 1 week. Bring to room temperature before using.

Shortbread
2 1/2 + 1/3 cups all-purpose flour, plus more
1 1/2 teaspoon kosher salt
1 cup (2 sticks) plus 6 tablespoons unsalted butter, cut into pieces, room temperature
3/4 cup granulated sugar
1/2 teaspoon rose water
Freeze-dried and/or dried fruits, dried edible flowers, fresh and/or dried herbs (for decorating)
*Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.

Whisk flour and salt together in a medium bowl. Using an electric mixer on medium-high, beat butter, sugar, and rose water in a medium bowl until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Wrap in plastic and chill at least 2 hours and up to 2 days.

Preheat oven to 350 degrees F. Roll out dough between 2 sheets of lightly floured parchment to 1/8-inch thick. Using large cutter, cut out 16 rounds, rerolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.

Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate.

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