Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup dried violet petals
- Purple food coloring (optional)
- Confectioners' sugar, for dusting
Special Equipment Needed:
- Electric mixer
- Baking sheets
- Parchment paper
- Cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Stir in the dried violet petals and a few drops of purple food coloring, if desired.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, dust the cookies with confectioners' sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 6g
Cholesterol: 45mg
Sodium: 85mg
Total carbohydrates: 21g
Dietary fiber: 0g
Total sugars: 12g
Protein: 2g
Substitutions for ingredients:
- Dried violet petals can be substituted with other edible flowers, such as rose petals or lavender.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the recipe.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the cookie dough for added texture.
- Substitute the vanilla extract with almond extract for a different flavor profile.
- Drizzle melted white chocolate over the cooled cookies for a decadent touch.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth and creamy texture.
- If the dough is too sticky, chill it in the refrigerator for 30 minutes before scooping it onto the baking sheets.
- Use a cookie scoop or spoon to ensure that the cookies are all the same size and bake evenly.
Storage Instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cookies in a 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation Ideas:
Arrange the cookies on a platter and sprinkle fresh violet petals over them for a beautiful presentation.
Garnishes:
Fresh violet petals or a dusting of confectioners' sugar make great garnishes for these cookies.
Pairings:
Serve these cookies with a cup of hot tea or coffee for a delightful afternoon treat.
Suggested Side Dishes:
These cookies are perfect on their own, but can also be served with fresh fruit or a cheese plate for a more substantial snack.
Troubleshooting Advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough to moisten it.
Food Safety Advice:
Make sure to use edible flowers that have not been treated with pesticides or other chemicals.
Food History:
Violets have been used in culinary applications for centuries, with the ancient Greeks and Romans using them in their cooking and baking.
Flavor Profiles:
These cookies have a delicate floral flavor with a buttery and slightly sweet taste.
Serving Suggestions:
Serve these cookies at a tea party or as a sweet treat after dinner.
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