Jasmine Nectar Flower Cookies

Ingredients

• 2 sachets Jasmine Nectar, ground to a fine powder
• 1 cup unsalted butter, room temperature
• 2 oz cream cheese, room temperature
• 1 cup granulated sugar
• Optional purple food coloring
• 1 egg plus 1 egg yolk, room temperature
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp fine salt or 1 tsp kosher salt
• Fresh edible flowers like pansies
• Pre-cooked Isomalt*

Directions

1. In a standing mixer with a paddle attachment, cream the Jasmine Nectar tea, butter, cream cheese and sugar together for one minute on medium speed. If using food coloring, add and mix until an even color appears.
2. After scraping down the bowl, add in the eggs and mix on low just until combined. Add in the flour, baking powder and salt. Mix on low until the dough balls up and no more flour is visible.
3. Wrap in plastic and chill in the fridge for 1 hour.
4. Preheat the oven to 350 degrees.
5. Lightly flour a clean work surface and roll out the dough until 1/3 inch thick. Using a three inch cookie round, press out cookies and place on a cookie sheet fitted with parchment paper. Using a 1 inch cookie round, cut out a hole in the center of each cookie.
6. Place in the refrigerator for 20 minutes or in the freezer for 10 minutes.
7. Bake in the preheated oven for 12 minutes, or just until set. Right out of the oven, score the middle of the cookie with the same one inch cookie cutter to clean up any parts that were misshapen while baking.
8. Once cooled, place edible flowers in the middle of each cookie.
9. Melt the isomalt to package directions and carefully pour in the center of each cookie. Another option is to pour the isomalt first and carefully add the flower after.
10. Let the cookies cool on the counter until the isomalt sets, should take a few hours and can be hurried by placing them in the freezer.

Isomalt comes in two forms, make sure to use the pre-cooked variety unless you’ve
worked with isomalt before.