Flower Pressed Soft Sugar Cookies

These cookies are super soft and chewy with a little vanilla and almond extract in them giving them the extra rich sweetness. Topped with any edible flowers you can find in the garden or bouquet! They make the perfect treat for any occasion. I grew some in the garden and then also got a bouquet that I picked from, but mixing and matching little flowers together is what make them so special.

Ingredients

• 2 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tbsp. cornstarch
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter room temperature
• 1 cup granulated sugar
• 1/4 cup greek yogurt
• 1 1/4 tsp. vanilla extract
• 1/2 tsp. almond extract
• about 1 cup edible flowers (use any of your favorites, I used chamomile, lavender, violas, Johnny jump ups, stock, bachelor buttons)

Directions

In a large bowl sift together the dry ingredients, flour, baking powder, baking soda, corn starch and salt. Then in a large mixing bowl beat together the butter and sugar until light and fluffy, making sure to scrape down the sides. Add in the greek yogurt, vanilla extract and almond extract.

Then carefully add in the flour mixture starting on low and gradually mix until it’s all combined. It should be a soft cookie dough. Pour out the dough onto plastic wrap and shape into a disk, cover and let chill in the fridge for about an hour.

Preheat the oven to 375 degrees. Cut the dough in half and place one back in the fridge. On a floured surface roll out to about 1/4-1/2 thick. Using 2 1/2-3 inch cookie cutters, start cutting out the cookies and place on a parchment lined baking sheet. Gather the scraps and reroll to cut out the remaining cookies. Arrange flowers onto the cookies and using the bottom of a glass or stemless wine glass, carefully press the flowers into the cookies. Bake for about 8-9 minutes. Let cool and then continue with the other half of the dough.

Store in an air tight container, they should keep for about 5 days.