Makes about 18 sandwiches.
1/2 cup (1 stick) unsalted butter, melted
2/3 cup packed dark brown sugar
1/3 cup sugar
1 egg plus 1 yolk
1 cup grated carrots
1 3/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup sunflower petals
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 can crushed pineapple, drained (optional)
3/4 cup walnuts (optional)
3/4 cup raisins (optional)
2 cups sunflower frosting (see below)
These treats, which have an earthy sweetness, are a real crowd-pleaser. The btitersweet sunflower goes well with the carrot and a hint of brown sugar. They’re delicious sandwiched with sweet, creamy sunflower cream cheese frosting.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a food processor, process melted butter and sugars for about 1 minute. Add egg and yolk and process again.
- Place carrots in a bowl. Add flour, oats, sunflower petals, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Fold in butter mixture. Stir in optional mix-ins like pineapple, nuts, and raisins, if using. Refrigerate dough for at least 15 minutes.
- Drop tablespoonfuls of cookie dough 2 inches apart on the prepared baking sheets. Bake for about 10 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Let cookies cool on baking sheets until they reach room temperature.
- Drop a dollop of frosting on half the cookies. Sandwich with the unfrosted cookies.
Makes 3 cups
Try using cream cheese based flower frostings for everything from dressing up vanilla cupcakes to quickly topping fresh cinnamon rolls. You can make a double or triple batch of frosting and freeze the extra in an airtight plastic container for up to 6 months.
1 (8 oz) package cream cheese
1 cup confectioners’ sugar, sifted, plus more to taste
2 tablespoons milk
1 teaspoon pure vanilla extract
1/3 to 1 cup flower petals
Put all ingredients in the bowl of a mixer. Beat slowly at first, to let the confectioners’ sugar start to absorb, and then increase speed to medium-high; beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners’ sugar, if desired. Note that overbeating will cause the frosting to lose its stiffness.
Any edible flower – or a mix – works in this frosting recipe.
Try baking these cookies with various colors of sunflowers and carrots. Both grow in glorious shades of yellow, orange, and red.
Find the book at Johnson’s for more recipes:
Bacher, Miche.(2013). Cooking with Flowers. Philadelpha, PA: Quirk Books.
Photo by Curiositaellya.