Pansy Flower Cookies
Nothing could be prettier on a spring platter than a fresh-baked batch of pansy cookies (yes, they're edible!).
Chef Martha Phelps Stamps of Martha's at the Plantation
in Nashville delights parties from weddings to graduation teas with these lovely harbingers of spring. Start out with fresh pansy blossoms (the first of the season), then carve out a dough shape fit for a flower. Serve with our Lemon-Lime Ginger Ale
and get ready for a real garden fling!
step 1Cream the butter with 1-1/2 cups of sugar. Mix in the eggs and sugar.
step 2Dissolve the baking soda in the milk and add to the mixture, along with the vanilla.
step 3Sift the cream of tartar, flour, and salt together and stir into the creamed mixture. Mix thoroughly.
step 5Preheat the oven to 350°F.
step 6Roll the dough out on a floured surface to 1/8 inch.
step 7Cut out circles approximately the size of the pansy blossom. Bake on an ungreased baking sheet 5 minutes.
step 8Remove from the oven and brush the tops of the cookies with the egg whites.
step 9Place one pansy on top, spreading out the petals and topping with a bit more egg white.
step 10Sprinkle with the remaining 1/2 cup of sugar and cook 5 minutes more. Let cool before serving.