I made a batch of the pansy cookies last night. They came out looking great and were

W

wigs

Well-known member
easy to do. I had a bit of trouble with the cookie dough--it wouldn't come together for me. Guess my shortbread-making skills are not up to snuff!

Rather than run the risk of mixing the flour in for too long a time which would yield a tough cookie, I simply added 1 egg and voila, the dough shaped up. It was still a bit on the crumbly side so I dumped it out on a large wooden board and using a dough scraper, I pulled the loose bits together into a ball and treated it like doing a frissage on pie dough. Refer to charlie's definition at:

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=125436

http://www.thecafesucrefarine.com/2013/04/melt-in-your-mouth-pansy-shortbreads.html

 
so lovely! I clicked on her link for raspberry shortbreads, and those will be my xmas cookie for

swapping this year. thanks!

 
Yes, ma'm! Most individual real blooms fit perfectly on top of my 2-in cutouts. When using slightly

smaller pansies--guess I should say violas--I could fit 2 or 3 on top of each. I began using a scalloped edge cookie cutter as shown in the link pics, but after making 1 dozen, I switched to a smooth edged cutter as I didn't have time to keep re-chilling the dough which is what I needed to do for the fancier edge. The smooth edges were much more forgiving if any places stuck a bit due to warm dough--I could easily press them back into their round shapes by gently using my fingers.

As the author mentioned, sanding sugar gave a bit more sheen or glaze to the cookies, but granulated also worked very well. I even tried some colored sanding sugars. For a basically white pansy that had faint lavender lines in it, I used a lavender sanding sugar--for a yellow pansy, I used yellow sanding sugar. But on the vast majority I stuck with either white sanding sugar or white granulated sugar.

I even froze a few of the ones I made, and the flower colors held true after thawing.

I admit to sampling some of the raw cookie dough before baking (yes, I'll admit--a decided weakness!), and it wasn't as sweet as most cookie doughs, but after the additional sugar is sprinkled on top of each pansy cookie, they came out tasting just right.

 
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