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  • Writer's pictureAndrea Wenzel

Sweet Golden Dandelion Shortbread Cookies- A Delicious Introduction to Foraging

Who says dandelions are just weeds? Dandelions are free and plentiful in the spring and make a delicious array of treats, teas, a salad, or smoothies. You will never look at these plants the same after trying one of these tasty cookies!


INGREDIENTS:


1 stick (1/2 cup) unsalted butter

2/3 cup white sugar

1 rounded tablespoon honey

1/2 cup lightly packed dandelion petals

1/4 teaspoon salt

1 teaspoon vanilla extract

1 1/4 cups all purpose flour


DIRECTIONS:


1. Wash dandelion heads with cool water and dry them on a clean towel. Then pick the yellow petals of the green flower heads until you have a half cup of petals.

Please remember to remove as much green as possible, or it will taste bitter.


2. In a bowl, blend the butter, sugar, and honey.

3. Stir in the dandelion petals.


4. Add the salt and vanilla extract, and then add the flour.


5. Shape the dough into a log about 2-2.5 inches in diameter.


6. Wrap the dough and put it in the refrigerator for an hour or overnight.


7. Preheat the oven to 350 degrees. When ready to bake, line two baking sheets with parchment paper. Slice the log into about 1/4-inch slices and lay them on the baking sheets 1 inch apart.

8. Bake for 9-11 minutes or until the edges turn golden. Let cool for 10 minutes before eating.


9. Store cookies in an airtight container.


Additional note: Please choose wisely where you harvest your dandelions. Always ask if the lawn has been treated with weed killers recently, and avoid areas where dogs might do their business frequently.







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