If you subscribed for screeds, there’s one coming, don’t worry. The title of the next one is “Against Manualized Relating”, which I will not explain at this time. Meanwhile, it’s this recipe’s 5th birthday, so I’d like to share it with you. If you decide to try it out, let me know how it goes.
1 cup butter (230 g), softened
1 pinch salt
1/2 cup (scant 100 g) sugar
2/3 cup dandelion petals, all green bits removed (gathered from somewhere that’s pesticide free)
2 1/2 cups (310 g) flour
1/2 t (1 g) turmeric powder
(1/2 c (60 g) roasted pistachios)
With a stand or hand mixer, cream together butter, salt and sugar til very light. On a low speed, mix in flower petals.
Mix together the flour and turmeric in a separate bowl. Add bit by bit to the butter mixture, mixing continually.
When a loose dough forms, gather it into a ball with your hands. Press into the shape of a log 1.5”ish (call it 3 or 4 cm) in diameter. Wrap in plastic wrap or wax paper. Rest in the fridge for at least half an hour.
Preheat oven to 325°F (165C) meanwhile.
Remove dough from fridge and cut the log into 1/4” (.5cm) slices. Place on a lined baking sheet with a little room in between (they don’t spread very much at all, but don’t let them touch each other). If the log of dough wasn’t very solid, chill the cookies 30 minutes, then bake for 20-25 minutes, until the bottoms are just slightly brown. Don’t forget to rotate the tray halfway through cooking, of course!
Cool completely before enjoying. These are even better the next day.