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Pressed Flower Shortbread Cookies

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April 28, 2021 by Amethyst Ganaway

These pretty pressed flower shortbread cookies are made with fonio flour and only a few ingredients, and are perfect for a springtime snack. Traditionally, shortbread cookies are made with a 3-2-1 ratio of flour, butter, and sugar. We riffed off of that principle, including almond flour in addition to fonio flour to provide a bit more of the traditional shortbread texture, while keeping it gluten-free.


Makes 12-15 cookies
    • A handful (about 20) of edible flowers (pansy, rose, chrysanthemum, marigold, lavender, dianthus, nasturtium, etc)
    • ½  cup (1 stick) softened unsalted butter
    • ½  cup granulated sugar
    • ½  cup Yolélé fonio flour
    • cup almond flour
    • teaspoon vanilla extract
    • Optional: extra sugar to sprinkle on the cookies when they are finished


      • 01 .  

        Trim the stems of your edible flowers as close to the petals as possible without separating them and place them gently in between 2 sheets of parchment paper. Place flowers in parchment under a heavy book for at least 30 minutes to flatten them.

      • 02 .  

        While your flowers are being pressed, in a large bowl cream together softened butter and sugar with a hand mixer until well incorporated and light and fluffy, about 3-5 minutes.

      • 03 .  

        In ½ cup increments, add fonio and almond flour (if your almond flour is clumpy, feel free to sift the flours together first) to the creamed butter and sugar mixture and mix with the hand mixer on low speed until well incorporated. The dough will seem dry, but after mixing for about 5 minutes, the dough will come together and form a soft ball. Wrap dough in plastic wrap and form into a cylinder or square log shape and place in the refrigerator to chill for at least 30 minutes.

      • 04 .  

        After dough has set, preheat your oven to 350℉. Unwrap the dough and cut into desired shapes (¼ inch slices work best). Carefully place the cookies on a baking sheet, evenly spaced with about an inch between each cookie and bake for 15 minutes, until golden brown.

      • 05 .  

        Carefully remove cookies from the oven and gently place flowers onto cookies while cookies are still warm. The heat from the cookies will make the flower petals stick. Sprinkle cookies with additional sugar if you like and let cool for 10-15 minutes before serving. Eat immediately or store in an airtight container for 3-5 days.


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