Shortbread Flower Cookie Dippers
by Jessie Daye
Ingredients
- 10 tablespoons unsalted butter room temperature(142g)
- ½ cup confectioners’ sugar
- ½ teaspoon pure vanilla bean paste
- 1 ½ cups all-purpose flour (180g)
- ½ teaspoon kosher salt
- Natural green food coloring
- 12 large marshmallows
- ½ cup chocolate melted, for dipping
- Cadbury eggs for the center of the flowers
Method
- In a mixing bowl, cream together the butter and confectioners’ sugar until smooth. Mix in the vanilla extract.
- Add the flour and salt, and mix until a soft dough forms. You may add 1/2 teaspoon of water if your dough is too crumbly.
- Tint the dough with natural green food coloring until you reach your desired stem color.
- Shape the dough into an approximately 10” w x 8” h large by 1/4” thick rectangular disc and wrap in plastic wrap or parchment paper and freeze.
- Freeze for 2 hours, then gently separate break apart sticks and place them on a parchment lined baking sheet, keeping them spaced 1” apart.
- Bake at 375 F for 12-14 minutes until set and lightly golden on the edges. Let cool completely.
- Freeze the cooled cookie sticks again for 1 hour before dipping.
- Cut each marshmallow horizontally, by making 6 small cuts around the bottom to create flower petals. Gently press and shape the marshmallow into a flower. It’s easiest to put the Cadbury egg in the center now while you twist the marshmallow petals around.
- Dip both ends of each cookie stem into melted chocolate.
- Attach a marshmallow flower to the top of each stem. Refrigerate until ready to serve.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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