1 cup Confectioners Sugar, also known as icing sugar (125 grams)
1 large Egg
1 teaspoon Nielsen-Massey Pure Vanilla Extract
1 1/2 teaspoons Nielsen Massey Pure Orange Extract, plus additional
For Glaze and Topping:
1 Egg White, lightly beaten
1 tablespoon Granulated Sugar
24 Edible Flowers, (pansies used here)
In a bowl, briefly whisk together the flour and salt. Set aside.
In the bowl of a standing mixer fitted with the flat beater (or in a large bowl with a hand mixer), blend the butter and confectioner's sugar.
Mix in the egg and extracts until well-blended, scraping the sides of the bowl.
Gradually stir in the flour mixture.
Chill dough for 30 minutes.
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
On a floured surface, roll out your cookie dough 1/4-inch thick.
Cut out circles and place on the baking tray.
Add a dash of the orange extract to the egg white and briefly whip with a fork.
Brush a circle with the egg white-extract mixture.
Snip the stem of an edible flower to make the flower as flat as possible and place on the cookie, gently pressing the petals flat. If the petals separate when the stem is snipped, just piece them back together.
Carefully brush the top of the flower with the egg white-extract mixture and sprinkle with a pinch of sugar.
Fill your tray and bake until the edges begin to brown, 12 to 14 minutes.