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In a medium-sized bowl, beat together butter, sugar, and vanilla. Beat in the flour, then gently turn the petals into the mixture. Note: this is a dry mixture, but it will come together. You can have Dandelion Shortbread Cookies using 5 ingredients and 2 steps. Here is how you cook that.

Ingredients of Dandelion Shortbread Cookies

You need 1/2 c (2 sticks) of butter softened.
You need 1/2 cup of sugar.
It's 1/4-1 cup of dandelion petals (just yellow).
Prepare 2 1/2 c of AP flour.
Prepare Splash of milk.

Shortbread cookies for a spring or summer day! Dandelions are a fun and unique addition to cookies and are a perfect introduction for foraging. Dandelions are an easy wild edible to add into your baking and cooking. Dandelion shortbread cookies add a bright, sunny spring twist to an old school classic.

Dandelion Shortbread Cookies step by step

Preheat oven to 325. Mix butter & sugar with a mixer until fluffy (about 3 min). Add dandelion petals & beat to incorporate. (Add as many or as little as you feel comfortable)..
Gradually add flour, beat to incorporate. Add splash of milk, beat another minute if desired. Knead dough with hands to really mix. Now choose: 1.) Roll out dough & use a cookie cutter or 2.) Roll dough into a ball and dip in white sugar. *I did 2* Bake 20-25 minutes, until bottom is golden brown. Take out & let cool. Remember shortbread is not a sweet cookie, best served with milk, tea or coffee..

Shortbread is rather plain on its own, but it's also adaptable, and adding edible flowers is a lovely way to add a bit of. To make Calendula & Thyme Shortbread Cookies, start by creaming together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Pluck dandelion petals 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. Dandelion Shortbread Cookies did not disappoint. What I added from the original recipe: Vanilla!