It’s time for the Fill the Cookie Jar posts and this month I’ve made an adorable spring flower. I first saw these daisy shortbread cookies when Ina Garten, the Barefoot Contessa, made them on her Food Network show. I don’t really like making rolled cookies but, since these are shortbread and not sugar, I thought I’d give it a whirl. Plus I love daisies and they just look like spring, which has already arrived in Florida.
In the past I have used a sugar cookie recipe for cut outs. No more. This shortbread, once cooked and cooled, is a sturdy cookie. When you cut out the cookies the raw dough is fragile so use care when you transfer to the cookie sheet. I have a set of graduated daisy cutters but you could use round if you like. Once the cookies come out of the oven, let them cool on the cookie sheet before transferring to the rack. Once they begin to cool they harden and are not as delicate.
I used Wilton candy melts in yellow for the centers. You could use any color you like. If making them for a baby shower use pink, blue or both for a gender reveal. Pastel colors would be perfect for an Easter party or Mother’s Day brunch. School colors would be great for a spring graduation party.
If you want to mix up the flavors omit the vanilla and substitute almond, lemon or orange extract.
I used a large flower cookie cutter and got 13 cookies. If you use a smaller one, the yield should be around 24 cookies. Adapted from The Barefoot Contessa, Ina Garten
I used a large flower cookie cutter and got 13 cookies. If you use a smaller one, the yield should be around 24 cookies.
Adapted from The Barefoot Contessa, Ina Garten