The clumsy dance of the colours and patterns of life

Witness the clumsy dance of the colours and patterns of life, the sometimes-harmonic, sometimes-cacophonic combination of the silence and the noise all around, and the heroes and the helpless within.
Welcome to my little corner of The Mighty Interwebs, where it is not likely you will find anything profound (or even very interesting), but where you will find all manner of random. Life is a kaleidoscope of the weird and the wonderful, the awesome and the awful, the blessings and the bizarre, and the collision between them is what you just might stumble upon here if you stick around. Grab your favorite drink and come hang out with me if you dare.

Monday, June 1, 2009

Pansy Flower Cookies

These cookies are so pretty. They are just lovely for a garden party, a tea party, or a bridal shower. Serve with a nice cold pitcher of lavender lemonade for a beautiful and tasty summer treat.

Makes 4 dozen cookies

1 cup butter, at room temperature
1 1/2 cup + 1/2 cup sugar
2 eggs, beaten
2 tspbaking soda
2 Tbsp milk
2 tsp vanilla
2 tsp cream of tartar
3 1/2 cups flour plus extra for dusting
1/4 tsp salt
2 egg whites
48 clean edible pansy blossoms (one per cookie

Pansy Flower Cookies
This photo is copied from the website where I found the recipe. I didn't capture an image of my cookies.

Cream the butter with 1 1/2 cups of sugar. Mix in the eggs and sugar.Dissolve the baking soda in the milk and add to the mixture, along with the vanilla. Sift the cream of tartar, flour, and salt together and stir into the creamed mixture. Mix thoroughly. Gather the dough and wrap in plastic wrap, chill for 30 minutes. Preheat the oven to 350*F. Roll the dough out on a floured surface to 1/8" thick. Cut out circles approximately the size of the pansy blossom. Bake on an ungreased baking sheet 5 minutes. Remove from the oven and brush the tops of the cookies with the egg whites. Place one pansy on top, spreading out the petals and topping with a bit more egg white. Sprinkle with the remaining 1/2 cup of sugar and cook 5 minutes more. Let cool before serving.

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