Honey Dandelion Shortbread Cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened

scant 2/3 cup sugar

• 1 heaped tablespoon honey
• 1/2 cup loosely packed dandelion petals
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1-1/4 cups all-purpose flour
• coarse sugar, for topping, optional

Directions

1. Gather your dandelions and pluck out the yellow petals until you have a lightly packed 1/2 cup of petals. Discard the rest of the flower. Try to wash the petals as best you can as they will get sticky when wet.
2. In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer), cream together the butter, sugar, and honey until light and fluffy. Mix in the dandelion petals.
3. On low speed, add the salt and vanilla and then slowly add the flour until it is just incorporated into the dough. Scrape down the sides of the bowl as needed.
4. Turn the dough onto a couple large sheets of plastic wrap and roll it into a log that is about 2-2.5 inches in diameter. Wrap the dough and place in the refrigerator for at least an hour, or overnight.
5. When ready to bake, line two baking sheets with parchment or silicone baking mats. Preheat the oven to 350 degrees. Slice the log into about 1/4-inch slices and place on the baking sheets, about 1 inch apart. Sprinkle each with a little coarse sugar, if desired.
6. Bake for 9-11 minutes, until the edges and bottoms are turning golden. Let cool for a couple of minutes on the baking sheets and then place the cookies on a cooling rack to fully cool.
7. Store cookies in an airtight container. They are more flavorful a day or two after baking.