Raspberry-Vanilla double glazed Sugar Cookies with Sugared Pansies

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipes to your repertoire, Raspberry-Vanilla double glazed Sugar Cookies with Sugared Pansies might be a recipe you should try. This recipe makes 24 servings with 84 calories, 0g of protein, and 0g of fat each. For 7 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. 102 people were glad they tried this recipe. If you have raspberries, vanillan extract, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Boulder Locavore. It works well as a cheap dessert. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 1%, this dish is very bad (but still fixable). Similar recipes are Sugared Vanilla Cookies, Double Vanilla Sables Cookies {Heilala Vanilla Giveaway}, and Raspberry-Glazed Double Chocolate Dessert.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Gently rinse and pat dry all the pansies.With the paint brush, gently paint a thin layer of egg white onto the pansy (this acts to bind the sugar to the pansy so it should be thin but covering the entire flower).Holding the flower over the sugar container, lightly sprinkle the sugar over the entire flower (back and front) and shake excess off.Place sugared flowers on wax paper to dry completely; approximately 20-30 minutes. The sugared flowers will be stiff when fully dry. Keep any unused flowers in a sealed container, refrigerated for up to three days.NOTE: Cookies may be made the day prior and can be kept in a sealed container in the refrigerator until serving.In the bowl of a free standing mixer (or using a hand held mixer) combine sugar, raspberry puree, lemon juice and vanilla. Beat until fully combined.Place a cooling rack on a baking sheet. Place cookies on the rack (this allows excess glaze to drip into the baking sheet, keeping the cookie from sitting in glaze and not create a mess in your kitchen).Brush an ample amount of the glaze on each cookie, covering the full top. Allow to dry, about 15 minutes, and brush a second time for a thick rosy glazed top.While glaze is wet, place one sugared pansy on each cookie. Gently press so the full back of the flower is in the glaze (but not so hard the glaze gets on the front of the sugared flower). Allow to fully harden (approximately 30 minutes).

 

Step by step:

1. Gently rinse and pat dry all the pansies.With the paint brush, gently paint a thin layer of egg white onto the pansy (this acts to bind the sugar to the pansy so it should be thin but covering the entire flower).Holding the flower over the sugar container, lightly sprinkle the sugar over the entire flower (back and front) and shake excess off.

2. Place sugared flowers on wax paper to dry completely; approximately 20-30 minutes. The sugared flowers will be stiff when fully dry. Keep any unused flowers in a sealed container, refrigerated for up to three days.NOTE: Cookies may be made the day prior and can be kept in a sealed container in the refrigerator until serving.In the bowl of a free standing mixer (or using a hand held mixer) combine sugar, raspberry puree, lemon juice and vanilla. Beat until fully combined.

3. Place a cooling rack on a baking sheet.

4. Place cookies on the rack (this allows excess glaze to drip into the baking sheet, keeping the cookie from sitting in glaze and not create a mess in your kitchen).

5. Brush an ample amount of the glaze on each cookie, covering the full top. Allow to dry, about 15 minutes, and brush a second time for a thick rosy glazed top.While glaze is wet, place one sugared pansy on each cookie. Gently press so the full back of the flower is in the glaze (but not so hard the glaze gets on the front of the sugared flower). Allow to fully harden (approximately 30 minutes).

Nutrition Information:

covered percent of daily need