CHAMOMILE ORANGE SHORTBREAD COOKIES WITH HONEY ICING AND VIOLAS

FLORAL SHORTBREAD COOKIES that are seasonal perfection.

There’s something quietly beautiful about these cookies, the kind you reach for slowly, almost absentmindedly, with a cup of tea nearby. The chamomile comes through gently, more warmth than flavor, layered with soft citrus and a buttery crumb that melts as you eat it. Finished with a thin veil of honey icing and pressed violas, they feel delicate but not overly precious, perfect for spring gatherings, showers, or a simple afternoon moment that deserves something a little special.

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CHAMOMILE ORANGE SHORTBREAD COOKIES WITH HONEY ICING AND VIOLAS

Yield: 24

Author: Michelle Williams

Prep time: 35 MinCook time: 18 MinInactive time: 2 HourTotal time: 2 H & 53 M

Tender chamomile orange shortbread cookies finished with a light honey icing and pressed violas, an elegant yet unfussy spring dessert with soft floral and citrus notes.

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Ingredients

FOR THE CHAMOMILE SUGAR

• Granulated sugar (1/2 cup, 100 grams)
• Chamomile tea leaves (2 tablespoons, from chamomile tea bags)

FOR THE CHAMOMILE ORANGE SHORTBREAD

• Unsalted butter (1 cup, 225 grams, softened)
• Chamomile sugar (from above)
• Vanilla extract (1/2 teaspoon)
• Orange zest (1/2 teaspoon, finely grated)
• All purpose flour (2 cups, 260 grams, spooned and leveled)
• Fine salt (1/4 teaspoon)

FOR THE HONEY ICING & FLOWERS

• Powdered sugar (1 cup, 120 grams)
• Milk (1 to 2 tablespoons)
• Honey (1 teaspoon)
• Edible Violas (as needed, pesticide free and food safe)

KITCHEN TOOLS

• Food processor
• Large mixing bowl
• Stand mixer with paddle attachment
• Microplane or fine grater
• Rolling pin
• 2 Inch round cookie cutter
• Baking sheet
• Parchment paper
• Wire cooling rack
• Small mixing bowl (for icing)
• Spoon or small offset spatula

Instructions

TO MAKE THE CHAMOMILE SUGAR.

1. Cut open the chamomile tea bags and measure out 2 tablespoons of the tea leaves.
2. Combine the granulated sugar and chamomile tea leaves in a food processor.
3. Pulse 10 to 15 short pulses, until the chamomile is finely distributed throughout the sugar.
4. The texture should be a fine sand, not powdered.

TO MAKE THE CHAMOMILE ORANGE SHORTBREAD.

1. In a stand mixer using a paddle attachment, cream the softened butter and chamomile sugar until light and smooth.
2. Add the vanilla extract and finely grated orange zest.
3. Add the all purpose flour and fine salt, mixing just until a soft dough forms. Do not over-mix.
4. Gather the dough into a disk, wrap tightly, and chill for 20 to 30 minutes until slightly firm but still workable.
5. Turn the dough onto a lightly floured surface and roll to 1/4 inch thickness.
6. Using your cookie cutter, cut into rounds, rerolling scraps once if needed.
7. Transfer cookies to a parchment lined baking sheet, spacing about 1 inch apart.
8. Chill the cut cookies for 10-15 minutes to help them hold their shape.
9. Bake at 325° for 18 - 22 minutes, until the cookies are set and pale with just the faintest hint of color at the edges.
10. Cool completely on a wire rack before icing.

TO MAKE THE HONEY ICING AND DECORATE.

1. In a small bowl, whisk together the powdered sugar, milk, and honey until smooth.The icing should be fluid and pourable, similar to a thick glaze that settles smoothly when dipped. If the icing is too thick for dipping, add milk a few drops at a time until it loosens. If the icing becomes too thin, whisk in a small amount of powdered sugar to return to a controlled glaze consistency.
2. Dip the top of each cooled cookie into the icing, letting any excess drip off.
3. Place the cookies icing side up on a wire rack.
4. While the icing is still wet, gently place 1 - 3 violas onto each cookie.Keep placement slightly organic for a natural, unfussy look.
5. Let the cookies sit at room temperature for 1 - 2 hours, until the icing is fully set.

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