Description
These Nasturtium Cookies are a delightful floral twist on classic lemon cookies, featuring the peppery notes of fresh nasturtium petals. They are perfect for a garden-themed gathering or as a unique treat for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- zest of 1 lemon
Additional:
- 1/2 cup chopped fresh nasturtium petals (plus extra whole petals for garnish, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Mix Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in Nasturtium Petals: Gently fold in the chopped nasturtium petals.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, place on baking sheets, flatten slightly, and add whole nasturtium petals on top if desired. Bake for 10-12 minutes until lightly golden.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use only unsprayed, food-safe nasturtiums.
- The petals add a peppery, floral note that pairs beautifully with the lemon zest.
- Best enjoyed fresh but can be stored in an airtight container for up to 4 days.
