Sugar-Free Dandelion Short Bread Cookies

With the warming of the weather, halfway between the summer solstice and spring equinox, dandelions are in full bloom and ripe for harvest. As each part of the plant can be used for culinary purposes, the luscious yellow flower provides yummy nectar and pollen that beautifully flavors any sweet treat.

While I’ve already written about infusing dandelions in honey, I want to share a scrumptious and easy sugar-free shortbread cookie recipe that incorporates dandelions for a delicate floral taste. These cookies are perfect for dipping in tea, as a base for a fruit pizza, or as a simple snack.

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Collecting Dandelion Flowers

Harvest early in the day after the dew has dried. It’s best to wait for a day when it has been sunny, as rain will remove nectar and pollen, reducing the flavor of the flower. Seek dandelions that have not been treated with pesticides or chemicals for at least two years, and are not along a roadside. Dandelions tend to absorb heavy metals and other pollutants into their leaves (phytovolatilization),^[1]An Overview of the Phytoremediation of Lead and Mercury which then make their way into your body, so this is of upmost importance!

Rinse with lukewarm water, then mix a tablespoon of lemon juice in a new batch of warm water. Let the flowers soak for a few minutes, as this will remove additional bacteria. Pat off excess water gently with a clean towel, then cut the flower heads just above where it meets the stem. Peel back any green bits, which will add a bitter flavor, and drop your petals into a measuring cup. You will need 1/2 cup of loose dandelion petals.

Recipe

• 1/2 cup loose dandelion petals
• 1 1/2 cup of flour
• 1 cup softened butter (can substitute for coconut oil, but texture and flavor will change)
• 2/3 cup Monkfruit-Sweetened Powdered Sugar (add more for extra sweetness)
• 1/8 tsp vanilla extract
• 1/8 tsp almond extract
• Pinch of salt

Mix your dry ingredients first, paying attention to the petals such that they are thoroughly combined with the flower, sugar, and salt.

To the dry mixture, add the butter, vanilla, and almond extracts. Gently mix until the dough is sticky but not tacky.

Roll out your dough to 1/4 inch, using additional flour to keep it from sticking to the surface or roller. Cut cookies into a desired shape. Place cut cookies on a parchment-lined baking sheet and place in the refrigerator for 1-2 hours (covered if possible). This will help the cookies retain their shape. If unbaked cookies need to be stored longer, place in a closeable container, stacking cut dough on parchment paper, in the freezer until needed.

Set oven at 325° F and keep cookies in refrigerator or freezer until the oven is pre-heated. Bake cookies for 20-22 minutes, ensuring the tops are no longer wet, but the edges are not browned. After baking, if cookies are slightly underdone on the bottoms, you may leave them on the baking sheet to cool. Otherwise, move them to a wire rack until cool.

You can create an icing glaze, eat with fruit, or drizzle on dandelion honey. Or, drip them in tea! Of course, these cookies stand alone as a decadent and simple treat with the benefit of no added sugar.