Dandelion Thumbprint Cookies
Delicious dandelion cookies with dandelion flower petals and apricot jam.
EQUIPMENT
- 1 cookie baking sheet
INGREDIENTS
- 1 cup dandelion flower petals
- 220 g spelt flour
- 170 g butter
- 100 g brown sugar
- 250 g apricot jam
- 1 egg yolk
- 2 tbsp orange zest
- ¼ tsp baking powder
- ⅓ tsp sea salt
- 30 g powdered sugar (optional)
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INSTRUCTIONS
- Preheat the oven to 356°F (180°C). Pick your dandelions and remove the petals. The easiest way is to split each flower head in half and pinch the petals out, starting from the center.
- Take the butter out ahead of time so it reaches room temperature. It should be soft enough to slice easily. Mix it with the brown sugar in a large bowl.
- Beat until creamy and fluffy, about 2-3 minutes. A few visible sugar crystals are nothing to worry about. For a smoother mixture use powdered sugar.
- Add the egg yolk, spelt flour, baking powder, salt and freshly grated orange zest to the bowl.
- Stir until the mixture looks crumbly and dry. Keep mixing for two minutes. It will gradually turn buttery and start holding together on its own.
- Briefly knead the dough in the bowl, then roll it into a ball. Cover tightly and rest at room temperature for 30 minutes. No refrigerating at this stage.
- Divide the dough into two equal logs, roughly ¾ inch (2 cm) thick. Cut into ½ inch (1.5 cm) slices and roll each one into a ball. You can also portion them by tablespoon or weigh them at 18 grams each. The dough makes about 27 cookies.
- Arrange the balls on a parchment-lined baking sheet with at least 1.5 inches (3-4 cm) between each one.
- Using your thumb or a teaspoon, press an indentation into each ball. Refrigerate the tray for 10 minutes before baking.
- Bake for 10 minutes until just lightly golden. Ovens vary, so start checking at the 8-minute mark.
- Move the cookies to a cooling rack. For the filling, melt the apricot jam in a small saucepan with a teaspoon of orange zest. Once runny, stir in the dandelion petals and a small squeeze of lemon juice.
- Once cooled, dust them powdered sugar if using.
- Spoon the warm dandelion jam into each cookie. Work carefully if the cookies are still slightly warm.
- Let the filling set completely before stacking or storing. They taste even better the next day, if they last that long. Enjoy!
NOTES
TIPS:
Harvest on a sunny day. Dandelions open wide in sunshine and close up at night or when it's overcast, making the petals nearly impossible to remove cleanly. Stay away from roadsides, treated lawns and areas frequented by pets.
Split the flower head before plucking. Cutting the flower in half gives you better access to the petals. Work from the inside out for the cleanest result.
Melt the jam completely before adding petals. The jam should be fully liquid and off the heat before the petals go in. You're infusing them, not cooking them.
A squeeze of lemon keeps the color bright. The filling can turn dull and brownish by the next day, particularly if any green parts sneaked in. A little lemon juice slows this down significantly.
Sugar first, jam second. Dust the cooled cookies with powdered sugar before spooning in the filling. The center stays cleaner, and the jam sits more neatly in the well.
Deepen the well after baking. Fresh out of the oven, use the back of a teaspoon to press the center down a little further. More room means a more generous filling.
Swap the jam if you like. Lemon curd works beautifully here, especially with a handful of petals folded through it. Orange marmalade is another good option, just make sure it's not overly bitter. For more sweetnes add a little honey.
Stir petals into the dough too. A small handful mixed directly into the dough gives a stronger dandelion flavor throughout the whole cookie, not just the filling.
STORAGE:
Room temperature - store in an airtight container for up to 7 days. Tuck a sheet of parchment paper inside to keep moisture at bay.
Freezer - skip freezing the finished cookies; freeze the unbaked dough balls instead. Thaw until just soft enough to press, then bake fresh from there. Good for up to 3 months.
If you liked this recipe, let us know!
We’d love to hear how yours turned out! ❤️
NUTRITION
Serving: 1 cookie | Calories: 121kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 79mg | Potassium: 17mg | Fiber: 1g | Sugar: 9g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.5mg