These charming shortbread cookies shaped like flowers are simple to make and yield a beautiful, delicious result every time. Perfect for sharing or gifting, this recipe makes about 16 cookies.
**Ingredients (makes 16cookies)** • 100 g (3.5 oz) sour cream • 110 g (½ cup + 2 tbsp) granulated sugar • 150 g (2/3 cup) unsalted butter, softened • 320 g (2 ½ cups) all-purpose flour • 2 large egg yolks (use 1 yolk for the dough, reserve 1 for glazing) • 5 teaspoons unsweetened cocoa powder • 3 tablespoons water • 1/3 teaspoon baking powder • 1/2 teaspoon ground coffee • A pinch of vanilla powder or 1 teaspoon vanilla extract • 1 teaspoon poppy seeds (for sprinkling)
**Additional Details** • Cookie diameter: approximately 6–7 cm (2.4–2.8 inches)
Tanya_Rozenberg
# Instructions
**1. Prepare the Dough Base** In a small bowl, combine the sugar and sour cream, mixing until smooth. In a larger bowl, sift together the flour, vanilla powder, and baking powder. Add the softened butter to the flour mixture. Using a spatula, mix the butter into the flour, then rub the mixture between your fingers until it resembles coarse crumbs.
**2. Combine Wet and Dry Ingredients** Add one egg yolk, the sour cream and sugar mixture to the flour and butter crumbs. Mix everything together and knead gently until a smooth dough forms. The dough should be soft but not sticky.
**3. Divide the Dough** Visually divide the dough into two portions, with one smaller piece for the chocolate dough. Wrap the larger piece in plastic wrap and refrigerate.
**4. Make the Chocolate Dough** In a clean bowl, combine the ground coffee, cocoa powder, and water. Stir until smooth and uniform. Add the smaller dough portion to this mixture and knead until evenly colored and consistent.
**5. Portion the Dough** Using a kitchen scale, divide each dough (light and chocolate) into 16 equal pieces. The light dough balls should weigh about 27 g (1 oz) each, and the chocolate dough balls about 18 g (0.6 oz) each. Roll each piece into a smooth ball. Cover the dough balls with plastic wrap and refrigerate while you shape the cookies to prevent melting.
Tanya_Rozenberg
**6. Shape the Cookies** Take one light dough ball and roll it out into a circle about 6–7 cm (2.4–2.8 inches) in diameter on a lightly floured surface. Place one chocolate dough ball in the center of the rolled light dough. Gently lift the edges of the light dough around the chocolate ball and pinch the edges together tightly to encase the chocolate dough. Turn the cookie over and lightly roll it with a rolling pin to flatten slightly.
**7. Create the Flower Petals** Make five evenly spaced cuts from the edge toward the center to form five petals. Pinch the edges of each petal to shape them, then use a knife to add decorative patterns on the petals. Transfer the shaped cookies to a baking sheet lined with parchment paper.
**8. Glaze and Decorate** Brush the center of each cookie with the reserved egg yolk using a pastry brush. Sprinkle poppy seeds over the glazed centers.
**9. Bake** Preheat your oven to 180°C (356°F). Bake the cookies for about 20 minutes, or until the edges are lightly golden. Baking time may vary depending on your oven, so keep an eye on them.
**Final Tips** Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These shortbread flower cookies are perfect with tea or coffee and make a lovely gift or party treat. Enjoy baking, and I hope this recipe brings you beautiful and tasty results!
Initial-View-4758
They look too pretty to eat!
tracyvu89
They’re beautiful!
peonykat
Your cookies are beautiful and they sound delicious as well! Very unique and so pretty!
6 Comments
These charming shortbread cookies shaped like flowers are simple to make and yield a beautiful, delicious result every time. Perfect for sharing or gifting, this recipe makes about 16 cookies.
**Ingredients (makes 16cookies)**
• 100 g (3.5 oz) sour cream
• 110 g (½ cup + 2 tbsp) granulated sugar
• 150 g (2/3 cup) unsalted butter, softened
• 320 g (2 ½ cups) all-purpose flour
• 2 large egg yolks (use 1 yolk for the dough, reserve 1 for glazing)
• 5 teaspoons unsweetened cocoa powder
• 3 tablespoons water
• 1/3 teaspoon baking powder
• 1/2 teaspoon ground coffee
• A pinch of vanilla powder or 1 teaspoon vanilla extract
• 1 teaspoon poppy seeds (for sprinkling)
**Additional Details**
• Cookie diameter: approximately 6–7 cm (2.4–2.8 inches)
# Instructions
**1. Prepare the Dough Base**
In a small bowl, combine the sugar and sour cream, mixing until smooth. In a larger bowl, sift together the flour, vanilla powder, and baking powder. Add the softened butter to the flour mixture.
Using a spatula, mix the butter into the flour, then rub the mixture between your fingers until it resembles coarse crumbs.
**2. Combine Wet and Dry Ingredients**
Add one egg yolk, the sour cream and sugar mixture to the flour and butter crumbs. Mix everything together and knead gently until a smooth dough forms. The dough should be soft but not sticky.
**3. Divide the Dough**
Visually divide the dough into two portions, with one smaller piece for the chocolate dough. Wrap the larger piece in plastic wrap and refrigerate.
**4. Make the Chocolate Dough**
In a clean bowl, combine the ground coffee, cocoa powder, and water. Stir until smooth and uniform. Add the smaller dough portion to this mixture and knead until evenly colored and consistent.
**5. Portion the Dough**
Using a kitchen scale, divide each dough (light and chocolate) into 16 equal pieces. The light dough balls should weigh about 27 g (1 oz) each, and the chocolate dough balls about 18 g (0.6 oz) each. Roll each piece into a smooth ball.
Cover the dough balls with plastic wrap and refrigerate while you shape the cookies to prevent melting.
**6. Shape the Cookies**
Take one light dough ball and roll it out into a circle about 6–7 cm (2.4–2.8 inches) in diameter on a lightly floured surface.
Place one chocolate dough ball in the center of the rolled light dough. Gently lift the edges of the light dough around the chocolate ball and pinch the edges together tightly to encase the chocolate dough.
Turn the cookie over and lightly roll it with a rolling pin to flatten slightly.
**7. Create the Flower Petals**
Make five evenly spaced cuts from the edge toward the center to form five petals. Pinch the edges of each petal to shape them, then use a knife to add decorative patterns on the petals.
Transfer the shaped cookies to a baking sheet lined with parchment paper.
**8. Glaze and Decorate**
Brush the center of each cookie with the reserved egg yolk using a pastry brush. Sprinkle poppy seeds over the glazed centers.
**9. Bake**
Preheat your oven to 180°C (356°F). Bake the cookies for about 20 minutes, or until the edges are lightly golden. Baking time may vary depending on your oven, so keep an eye on them.
**Final Tips**
Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These shortbread flower cookies are perfect with tea or coffee and make a lovely gift or party treat. Enjoy baking, and I hope this recipe brings you beautiful and tasty results!
They look too pretty to eat!
They’re beautiful!
Your cookies are beautiful and they sound delicious as well! Very unique and so pretty!