Raspberry-Vanilla double glazed Sugar Cookies with Sugared Pansies
Sugaring edible flowers is an easy fun way to dress up any baked goods. You can bake sugar cookies from scratch or purchase high quality sugar cookies and simlpy glaze them with this beautiful glaze made with pureed fresh raspberries.
Servings 12 enough glaze for 2 dozen 2-inch diameter sugar cookies
Calories 49kcal
Ingredients
Ingredients for Sugared Pansies:
- Finely granulated baking sugar
- 1 pasteurized egg white (pasteurization important as these do not cook)
- Johnny-Jump-Up’s (violas); 1 per cookie
- 1 unused craft paint brush
Ingredients for Raspberry-Vanilla double glazed Sugar Cookies:
- 2 dozen small Sugar Cookies (I used Lucy’s gluten free Sugar Cookies)
- 1 cup Confectioner’s Sugar
- ¼ cup pureed Raspberries (about ½ carton of fresh raspberries)
- 1 tablespoon freshly squeezed Lemon Juice
- ½ teaspoon Vanilla extract
Instructions
Instructions for Sugaring Pansies:
- 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.
Instructions for Raspberry-Vanilla double glazed Sugar Cookies with Sugared Pansies:
- 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).
Notes
Estimated preparation time will be dependent on the volume being made. The most time consuming portion is sugaring the pansies though even that should not take more than a few minutes per flower.
Nutrition
Calories: 49kcal | Carbohydrates: 11g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 3mg | Fiber: 0g | Sugar: 10g | Vitamin C: 1.2mg | Iron: 0.1mg