Wednesday, May 6, 2020
Dandelion Cookies - (yields about 3 dozen 3 1/2 inch cookies)
1/2C white sugar
1/2C dark brown sugar
2T local honey
2 farm fresh eggs
1t baking soda
2C dandelion petals (just the yellow part) - harvested from a pesticide free area and thoroughly rinsed
1) Prepare the dandelion petals by rinsing them (they become sticky and will reduce from 2C fluffy petals to about 1C once wet)
2) Start at the top of the list (with the butter) and add the ingredients together. Stir thoroughly after each ingredient is added. You can adjust the flour as needed - batter should not stick to the bowl but should also not be crumbly. If crumbly, add more butter or a splash of vegetable oil. If sticky, add a bit more flour.
3) Roll your dough into 2 logs and wrap in saran wrap and place in the fridge for at least 2 hours (or overnight)
4) Prepare for baking on the center rack and preheat the oven to 350 F
5) Slice your cookie log and place on parchment paper on your baking sheet (we stamped ours, but you certainly don't have to, and if you'd like you could coat with a light dusting of sugar or a mix of cinnamon and sugar instead of or in addition to stamping)
6) Bake for 11 minutes - depending on altitude, check the first batch often and adjust time
5) Remove from oven promptly and allow to 'rest' for 1 minute before using a spatula to move from the cookie sheet to a cooling rack for drying/cooling.
6) After fully cooled, place cookies in an air tight container. Resist the urge to keep your cookies in a cookie jar that is not air tight - they'll get dried out and lose some softness
7) Enjoy and Share!