2 sticks butter
1/2 cup Wholesome Organic Powdered Sugar
1 1/2 cups plain unbleached flour, sifted
Pinch of salt
1 cage-free organic egg white, lightly beaten
1/4 cup Wholesome Organic Turbinado
Tiny edible flowers or rose petals
1/8 cup Wholesome Fair Trade Organic Cane Sugar
Preheat the oven to 350°F. Lightly grease two baking sheets.
Beat together the butter and powdered sugar in a large bowl until combined.Add the flour and salt and work together to form a stiff dough, then knead lightly for a few moments until smooth. Avoid over-handling. Roll out the dough to a thickness of about 1/2 inch. Cut into 24 cookies (re-rolling the trimmings) and place onto the baking sheets, well spaced, to allow for expansion. Bake for 12-15 minutes until pale golden brown.
Cool the cookies for a few minutes, then transfer to wire racks to cool completely. When cold, brush the edges with lightly beaten egg white and dip into the Turbinado Sugar. (To crystallize flowers without using egg white, dissolve 1 tsp gum arabic in 1/8 cup water.)
For the crystallized flowers, brush some tiny flowers or rose petals with lightly beaten egg white, dipped in sugar and allow to dry. Use to decorate the cookies.
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