Recently we've been experimenting with wild plant recipes. And this dandelion cookies recipe just might be a new family favorite.
Estimated reading time: 7 minutes
Dandelions are one of my favorite things to forage. They offer a delicious flavor and nutritious food profile and are easy to find and gather.
Over the past few weeks, I've made batches of dandelion tincture and dandelion oil. We then used the oil to create dandelion salve. Next up, I'll make a batch of dandelion jelly.
How to Make Dandelion Shortbread Cookies
Today I'm adapting my old almond shortbread recipe. The original recipe called for more powdered sugar. However, I find dandelion flowers a bit sweet, so I reduced it for this easy recipe.
Contrary to popular belief, dandelion petals contribute more than just a pop of color to this old almond shortbread cookie recipe. They introduce a unique honey-like flavor that can be further enhanced by creating dandelion honey jelly made from the flower petals.
Supplies Needed
Here's what you'll need.
- large baking sheet, baking tray, or nonstick cookie sheet
- cutting board
- wire rack
- large mixing bowl
- measuring spoons
- measuring cup
- wire whisk
- plastic wrap
- cooling rack
Gather them up!
Ingredients
These ingredients are pretty basic. And if you don't have almond extract, try vanilla.
- 1 ½cups all purpose flour
- ½ cup powdered sugar (icing sugar)
- ¾ teaspoons almond extract
- ½ cup room temperature salted butter
- 1 cup of dandelion petals
Directions
Preheat oven to 300 degrees F.
Wash the flowers gently in cold water and dry on paper towels. This helps to get rid of the pesky little bugs that sometimes hide around the base of the flower cluster.
Cream butter and powdered sugar in large bowl with whisk or electric beater. Add almond extract.
For best results, use butter that is at room temperature.
Add flour ½ cup at a time, whisking gently or beating on low. Then gently fold in the dandelions and mix carefully.
Divide dough in half and form two wide rolls on plastic wrap. Wrap tightly, and place roll in the freezer for 15 minutes.
Remove plastic wrap and slice in 1-inch thick slices.
Place on greased cookie sheets
Bake them for 10 minutes at 300F.
Pop them back in the oven if they aren't golden brown.
Keep a close watch. They should take no more than 10-15 minutes to bake.
Cool on a rack.
Store in an airtight container or freeze.
Note: I kept a few of the green bits for this dandelion flower recipe because I was getting frustrated trying to separate those flowers.
Harvesting Tips for Sustainability
When it comes to harvesting dandelion flowers for baking, late spring and early summer works best because the edible flowers are at their most tender and flavorful then. Picking them too late can result in a bitter flavor.
More harvesting tips include:
- Leave enough yellow flowers so the bees can enjoy plenty of dandelions next year.
- Only pick flowers from areas that haven't been sprayed with chemicals.
- Don't pick all the dandelion flower petals in one area; leave at least a flower head or two for next year.
We forage as a family through spring, summer and fall. I use foraging to teach our kids about local plants, history, and science.
Understanding the unique taste of dandelions
Check out other delicious variations of traditional shortbread recipes here.
Dandelions have a distinct yet subtle sweetness, often compared to honey or molasses. This natural sweetness makes them an excellent addition to desserts and baked goods like dandelion biscuits or dandelion flower cookies.
Engage Your Kids in Sustainable Baking Fun
Get your kids involved in baking and watch them collect basketfuls of bright yellow blossoms. It's a great bonding experience that teaches them about nature and sustainable harvesting practices.
This hands-on learning experience will instill an appreciation for nature while creating delicious treats together as a family.
More Delicious Dandelion Recipes
Dandelions aren't just for cookies. Try them in salads, teas, and even wines.
FAQs in Relation to Dandelion Cookies Recipe
Are Dandelions Healthy to Eat?
Yes, dandelions are highly nutritious and packed with vitamins and minerals.
They contain vitamins A, C, K, and E and small amounts of B vitamins and minerals like iron, calcium, magnesium and potassium.
What Parts of Dandelions Are Safe to Eat?
The entire plant! The roots, leaves and yellow florets - of a dandelion can be eaten.
Each part has unique nutritional benefits making it versatile for culinary uses.
Are Dandelion Roots Safe to Eat?
Absolutely. Dried dandelion roots, often used as a coffee substitute or in teas, provide health benefits such as aiding digestion and liver function.
Why Are My Dandelion Recipes So Bitter?
You might have picked them too late in the summer. Or maybe you still have some of the green sepals mixed in with the petals.
Don't let bitter green sepals ruin your cookies. Carefully remove them before adding the yellow parts (petals) to your recipe.
And remember, to make delicious dandelion shortbread cookies, try to minimize the green its. Pluck the yellow petals away from the green flower base.
What are the Health Benefits of Dandelion Leaves?
- Dandelion leaves have diuretic properties, which help reduce water retention.
- Their high fiber content aids digestion.
- Packed with antioxidants, they support immune system functionality.
Bake with dandelions
Adding dandelions to your menu can help boost your nutrition and add a unique flavor to bland recipes.
Get the kids involved in the cookie-making process and teach them about sustainability by following safe and responsible foraging practices.
Ready to explore more tasty recipes incorporating dandelions? Check out these reliable resources.
Remember, timing is critical when harvesting dandelions for baking, so pick them at the right time for the best taste and texture.
Dandelion Cookies Recipe
Make this delicious almond dandelion shortbread cookies recipe with foraged dandelion flowers for a unique and sweet spring or summer treat.
Ingredients
- 1 ½cups all purpose flour
- ½ cup powdered sugar (icing sugar)
- ¾ teaspoons almond extract
- ½ cup room temperature salted butter
- 1 cup of dandelion petals
Instructions
- Preheat oven to 300 degrees F.
- Wash the flowers gently in cold water and dry on paper towels. This helps to get rid of the pesky little bugs that sometimes hide around the base of the flower cluster.
- Cream butter and powdered sugar in large bowl with whisk or electric beater. Add almond extract.
- For best results, use butter that is at room temperature.
- Add flour ½ cup at a time, whisking gently or beating on low. Then gently fold in the dandelions and mix carefully.
- Divide dough in half and form two wide rolls on plastic wrap. Wrap tightly, and place roll in the freezer for 15 minutes.
- Remove plastic wrap and slice in 1-inch thick slices.
- Place on greased cookie sheets.
- Bake them for 10 minutes at 300F.
- Pop them back in the oven if they aren't golden brown.
- Keep a close watch. They should take no more than 10-15 minutes to bake.
- Cool on a rack.
- Store in an airtight container or freeze.
Notes
You can sub in vanilla extract instead of almond extract.
Nutrition Information
Yield 48 Serving Size 1Amount Per Serving Calories 26Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 5mgSodium 15mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g
Like this post? Save it for later!
Comments
No Comments