Cardamom Orange Zest Pansy Cookies

Deja-vu.. you may have seen these Cardamom Orange Zest Pansy Cookies already.

{ Well, that name was a mouthful wasn’t it? Well, so are these cookies, so there! }

When I agreed to do a guest post.. I suddenly realized that the recipe wouldn’t be on my blog! One of the primary reasons I began writing this blog was to have a virtual place to stash all of my favorite recipes.

So I’m reposting today..

Have a wonderful weekend!! xx

Often my inspiration for baking, cooking and art work comes from the natural world, particularly my own garden.

Today I’ve included a poem about Summer, but it also a metaphor for life.. it’s about leaving youth behind, rejoicing in the lusciousness of the present moment, and feeling a sense of grace for what the future holds.

The Pansy is one of my favorite flowers, it’s a harbinger of spring and brings with it a temporary beauty, for they usually don’t grow much past August. I eagerly planted several pots one year and was dismayed to have empty containers later on! Most of my gardening, like my cooking, baking, and art is all experimental and sometimes I learn the hard way:)

 ♥

I love these cookies, their cardamom and orange zested fragrance are a delight on their own. I have seen Pansy Cookies on Google and wanted to give the technique a try. I think they would be beautiful for a baby or bridal shower.

I really wanted to share something beautiful with you today, I’m having such a lovely day!

There is a gentle breeze here at the lake that is dispelling some of the oppressive heat we’ve been having. I had a morning’s wander around Kelowna and just had a quiet Paddle Board around the lake with my friend Patty.

The flower application looked fairly straightforward, a mixture of meringue (egg white) powder is mixed with water and spread over the cookie.

Then the flower is gently pressed in, more meringue brushed gently over top and a sprinkling of sugar to finish. I quickly learned that it is easier to remove the thick end bit of the stem and press the flowers in place. Sometimes I had to brush each petal individually.


They flowers do lift and curl a bit, but as long as you have enough meringue wash over top they shouldn’t dry out.

Be careful to keep an eye on them when they’re in the oven, meringue powder is safer than egg white, so it doesn’t technically have to bake very long.

I left my first batch of pretty Cardamom Orange Zest Pansy Sugar Cookies for 5 minutes in a hot oven and the flowers looked parched!

So this technique for these pansy cookies only requires a bit of a gentle, finicky touch and a careful eye, and you, too, can have some pretty Pansy Cookies of your own!

If you have a favorite sugar cookie recipe, you can use that, as long as the cookies are fairly sturdy and would withstand a bit of handling.

Note: My edible flowers were purchased at Community Natural Foods, but by now you may have your own garden pansies.. As long as you haven’t been using any pesticides, of course!

Cardamom Orange Zest Pansy Cookies
 
Prep time
Cook time
Total time
 
Ingredients
Cookies
  • 2 sticks of unsalted butter, softened (1/2 pound)
  • 1-3/4 cups sugar
  • 1/4 cup agave syrup (light)
  • Zest of 1/2 orange
  • 1 tsp pure vanilla extract
  • 1/2 vanilla bean (slice lengthwise and scrape out the seeds, discard the outer pod)
  • 2 eggs, room temperature
  • 4 cups all-purpose, unbleached flour
  • 1/2 tsp salt
  • 1-1/8 tsp baking powder
  • 2 tsp ground cardamom
Pansy Topping
  • 1 tbsp dried meringue powder (egg white powder)
  • 2 tbsp water
  • Small paintbrush
  • Edible Pansies
  • Sugar
  • Optional: Coarse Sprinkling Sugar
Instructions
  1. Cookies
  2. In a mixer fitted with a paddle attachment, whip the butter and sugar together until light and fluffy. Add the agave syrup and continue to mix until combined. Add the zest, vanilla extract and vanilla beans and mix on a low speed until incorporated. Add eggs, one at a time, mixing on low until blended.
  3. In a large bowl, sift together the flour, salt, baking powder, and cardamom. With the mixer on low, add the dry ingredients gradually to the wet ingredients, scraping down the sides occasionally.
  4. Divide the dough into 3 parts, flatten into disks, wrap in plastic wrap and refrigerate for at least 30 minutes. This makes the dough easier to roll out.
  5. Once chilled, remove the dough and let it warm at room temperature, just long enough so that it can be rolled out on a lightly floured surface. Roll to the desired thickness of cookie, 3/16” will make a thicker, “sturdier” cookie. Cut dough with a 2 1/2” to 3” round cookie cutter. Place on a cookie sheet lined with a silpat liner or parchment paper. Refrigerate for another 30 minutes to firm up the dough again. *Do not skip this step, it helps the cookies to hold their shape when baking.
  6. Preheat the oven to 350F. Bake for 8-10 minutes or until the edges are lightly browned. You may wish to rotate your cookie sheets half way through baking so all sides are evenly browned.
  7. Move to a wire rack to cool completely.
Pansy Topping
  1. Preheat oven to 325F.
  2. Blend together the powder and water to make an egg wash. Brush the entire cookie top with the egg wash. Snip off the firm stem end of the cookie. Press the remaining petals of the flower onto the cookie, centering it. Brush more egg wash over top and press, gently smoothing the petals with your fingertips. Sprinkle with granulated sugar. Add a pinch of coarse Sprinkling Sugar if desired.
  3. Bake for 1-3 minutes, watching carefully that the flowers do not over bake or dry out. Remove and smooth out any petals that have lifted, place on a wire rack and let cool completely.
  4. Store in a single row in an air tight container.

Love, Smidge 5

  • “This technique only requires a bit of a gentle, finicky touch…”

    Well, that is definitely not “Sally’s proof” ;-)

    Gorgeous cookies, they are incredibly beautiful, and the flavor combo fantastic

    You never cease to amaze me…

    Great job!ReplyCancel

  • How beautiful. I saw these before but I’m happy to view them again. They’re stunning. It sounds like you’re having an awesome summer by the lake xxReplyCancel

  • I don’t ever have a problem seeing your wonderful photos or reading your beautiful stories with recipes for a second time, Smidge. These particular cookies are true works of art. Your photography is exquisite. too. :-) oxReplyCancel

  • I recognized them immediately, but they are so pretty I enjoyed looking through the post again! Lovely photos as always!ReplyCancel

  • very beautiful images of a delicate idea.ReplyCancel

  • Those cookies are so pretty! Delicate and elegant.
    I love the poem too. Thanks for sharing it with us. :)ReplyCancel

  • Barbara, how lovely isn’t this … woman – you’re just out of this world – can’t wait for the news that you have open that adorable chic cafe … I be on a flight so soon as possible.
    The poem is lovely too .. and reading your words was just like sitting there in your kitchen … watch when those cookies are crated. Barbara, your skills should be out there in Calgary and well priced. Have a lovely weekendReplyCancel

  • I love your photographyReplyCancel

  • Beautiful. As always!ReplyCancel

  • The cookies look so pretty. I would hesitate to eat them :)ReplyCancel

  • These are so beautiful and the flavor sounds so good. Lovely for a bridal shower or ladies brunch. :)ReplyCancel

  • Gorgeous! I have seen them before on your site – somewhere? Glad to have the recipe.
    YUM
    :)
    VReplyCancel

  • I just adore this recipe~ I read it when you did you guest post and I’m delighted to see it again!!! I just need some of those pretty flowers & and a good cup of coffee to go with. Gorgeous Smidge! :)ReplyCancel

  • I am glad you reposted here on your site as when I go looking for them I won’t remember years from now that you guest posted this but look for it on your site. These are just stunning.ReplyCancel

  • Those are absolutely gorgeous! I don’t think I have the patience to make them myself, but I love the photos so much that I’m quite satisfied without tasting them. :)ReplyCancel

  • These are just divine, Barbara! The moment I have a kitchen again (remodelling, yada yada yada) I am goinf to try them. Thank you!ReplyCancel

  • I remember this! Really liked it the first time I read it, totally love it the second time. ;-)ReplyCancel

  • Now that’s a name! And such beautiful cookies. LOVE.ReplyCancel

  • I HAVE seen this recipe before, but reading it again in all it’s pretty glory was a nice way to start my catch up on my fav reading blogs :)ReplyCancel

  • Oh my foodness! These are absolutely gorgeous! I would totally take these to a tea party with Kate Middleton.ReplyCancel

  • Oh Smidge, you are just too fantastic for words. I think I might have said this very thing on your site before, but you can (possibly) disregard it because these have GOT to be the cutest cookies I think I’ve ever seen. And cardamom and orange?! Oh my yes!
    xoxoReplyCancel

  • A beautifully presented recipe, Barb, and I don’t care if you did post it elsewhere. That’s the problem with guest posting. You can “lose” the recipe if you’re not careful. I’ve not thought of re-posting them but that’s a great idea.
    Your photographs of the pansies are stunning. You really captured their beauty.ReplyCancel

  • Barb, these cookies would go great for a bake sale. But I think they would be even better in my cookie jar just for me :).ReplyCancel

  • Simply stunning!!! Love these cookies. Saying hi again to a fellow Calgarian!!ReplyCancel

  • So pretty! I love cardamom as a dessert flavour, it’s very traditional in biscuits here in ScandinaviaReplyCancel

  • Wow these are absolutely beautiful! I would love to make these to celebrate spring :DReplyCancel

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