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Crystallized Sugar Flower Cookies

Faigy Grossman

These cookies are so beautiful that you may hesitate to eat them

Monday, May 29, 2017

 Mishpacha-Recipe

Photography by Nechama Laitman

When I hear Shavuos, the first things that come to my mind are Torah, flowers, and cheese. I rely on my husband to provide the Torah, but the cheese and flowers are definitely my department! Fresh flowers lift my spirits and put a smile on my face, but they’re also costly and don’t last very long. I’ve tried to provide some ideas to incorporate flowers into your Yom Tov tablescapes and meals, adding festivity without breaking the bank.

INGREDIENTS

  • Edible flowers 
  • Basic cookie dough
  • Egg white
  • Fine white sugar
PREPARATION
TO CRYSTALLIZE FLOWERS

Using a small pastry brush, brush the tops and bottoms of the petals with egg white. Generously sprinkle with fine white sugar on both sides while still wet. Lay on a baking sheet and allow to dry for at least 24 hours.

FOR COOKIES
Using a basic cookie dough, cut out circles and bake. Prepare a simple icing of confectioners’ sugar and water and spread it on top of each cookie. Set a flower on top and allow to dry fully.

Note This recipe requires edible flowers. While many flowers are edible, you want to make sure to buy ones specified for eating, as they haven’t been treated with pesticides. Ask your own rabbinical authority about checking the flowers for bugs.

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