Floral Shortbreads for Litha || Litha Recipe

You are currently viewing Floral Shortbreads for Litha || Litha Recipe

Hey there guys, I hope you enjoyed my floral shortbread recipe! These cookies are an all time favorite of mine to make as it is such a beautiful take on a classic dessert! The flowers add something special to the simplicity of the cookie and the final result is something truly beautiful. I hope you guys enjoy and let me know how this recipe goes for you!


list of edible flowers:

Begonia – Tuberous begonias and Waxed begonias
Calendula (Calendula officinalis) – Also called Marigolds
Carnations (Dianthus caryophyllus – aka Dianthus)
Chrysanthemums (Chrysanthemum coronarium)
Clover (Trifolium species)
Cornflower (Centaurea cynaus)
Dame’s Rocket (Hesperis matronalis)
Dandelions (Taraxacum officinalis)
Day Lilies (Hemerocallis species)
English Daisy (Bellis perennis)
Fuchsia (Fuchsia X hybrida)
Garden Sorrel (Rumex acetosa)
Gladiolus (Gladiolus spp)
Hibiscus (Hibiscus rosa-sinensis)
Hollyhock (Alcea rosea)
Johnny-Jump-Ups (Viola tricolor)
Lilac (Syringa vulgaris)
Linden (Tilla spp.)
Marigold (Tagetes tenuifolia – aka T. signata)
Nasturtiums Tropaeolum majus)
Pansy (Viola X wittrockiana)
Phlox, Perrennial Phlox (Phlox paniculata)
Pineapple Guave (Feijoa sellowians)
Primrose (Primula vulgaris)
Queen Anne’s Lace (Daucus carota)
Roses (Rosa rugosa or R. gallica officinalis)
Scented Geraniums (Pelargonium species)
Snap Dragon (Antirrhinum majus)
Sunflower (Helianthus annus)
Sweet Woodruff (Galium odoratum)
Tulip Petals (Tulipa)
Violets (Viola species)
Yucca Petals (Yucca species)


1 cup salted butter at room temperature
1 cup confectioner’s sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 tbsp heavy whipping cream
handful of edible flowers


Preheat the oven to 350 degrees F.

Place the butter in a large bowl, and beat with an electric mixer until combined, light, and fluffy.

Add the confectioner’s sugar and beat again.

Add in the vanilla, flour, and heavy cream and mix until it’s crumbly.

Flour the counter and flatted the dough out with a rolling pin until it’s about a 1/4 inch thick.

Cut out your cookie shapes and adorn with flowers.

Bake the cookies for 20 minutes or until lightly golden.

Let them cool completely and enjoy!

All-Star Trio – Oh! By Jingo!
Victor Herbert Orchestra – Dream Meledy (Naughty Marietta intermezzo)

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