I developed this special Valentine’s Day recipe as a spin-off of my signature flower pressed shortbread cookies. I love using all-natural ingredients in my baking, so when I discovered that blending up freeze dried raspberries into powder and adding that into the cookie mix yields a bright pink cookie after baking, I was thrilled.
Visually, these cookies are all-natural show stoppers and taste-wise, they are tangy heart-melters. They’re the perfect combination for love at first sight and a long lasting relationship. Whether or not you have a date this Valentine’s Day, take these cookies for a spin in your oven and enjoy your new-found (cookie) love. —Lori Stern
Photography by Jessica Menda and table linens from Heather Taylor
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature (336 g butter)
- 1 1/3 cups organic cane sugar (300g)
- 2 teaspoons kosher salt (10g)
- 3 egg yolks (60g)
- 2 tablespoons rose water (25g )
- 3 3/4 cups all-purpose flour / spelt flour / your favorite gluten free one-to-one cup blend (575g)
- ¼ cup raspberry powder (35g)
- Handful of edible flowers—for red I used rose geraniums from my garden which are organically harvested and not sprayed with pesticides
Preheat the oven to 360 degrees F.
Now make your raspberry powder. Put all the contents of a 1.2 oz bag of freeze dried raspberries in a blender and blend on high until a uniform powder is achieved. Make sure to not blend the absorbent packet.
In the bowl of a mixer fitted with a paddle attachment, mix together the butter, sugar, and salt until they are completely combined. Add the yolks and rose water and mix until just combined.
In a separate bowl, measure the flour and raspberry powder and stir until combined and add to the butter mixture in 3 batches. Mix on low speed until the dough comes together in a ball.
Remove the dough from the bowl and carefully place on a large sheet of parchment paper. Place another piece of parchment on top and roll out dough until it’s about 1/3″. Remove that top piece of parchment paper and stamp out your cookies with a cutter and then artfully place your edible flowers onto the dough. Place your parchment paper on top and gently roll so that flowers are pressed in.
Place on a cutting board and then into the refrigerator until cold, about 20 minutes. Remove your cookies with an offset spatula and arrange 20 cookies on a parchment-lined baking sheet if you’re using a 13″ x 18″ sheet. The cookies will expand a bit during baking.
Place in the oven on a centered rack and bake for about 8 minutes and then rotate the pan and let cookies bake for another 6 minutes, or until edges are golden brown. Remove from the oven and sprinkle with organic cane sugar. Voilá!
*2017, Lori Anna Stern, All Rights Reserved