Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pansy Cookies Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 26, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Schrager Yield: 4 dozen A sprinkling of sugar gives flowers baked onto scalloped sugar cookies a lovely, subtle iridescence. Ingredients 4 cups sifted all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 1 cup (2 sticks) unsalted butter 2 cups granulated sugar 2 large eggs, slightly beaten 2 teaspoons pure vanilla extract 1 large egg white 3 dozen edible pansies, stems trimmed ½ cup sanding or granulated sugar Directions Line two baking sheets with parchment paper. In a large bowl, sift together flour, salt, and baking powder. Set aside. In bowl of electric mixer fitted with paddle, cream butter on medium speed. Gradually add granulated sugar; beat until fluffy. Add eggs gradually; beat until fluffy. On low speed, add vanilla and reserved dry ingredients; mix until combined. Divide dough into two balls; wrap in plastic wrap. Flatten into disks. Refrigerate 30 minutes. Heat oven to 325 degrees. In a small bowl, whisk egg white with 1 tablespoon water until frothy. On a lightly floured surface, roll out one ball of dough to a 1/4-inch thickness. Using 1 1/2- or 2 1/2-inch-round fluted cookie cutters, cut out shapes. Place on baking sheets, spacing 2 inches apart. Brush tops with egg wash. Place a pansy on top of each cookie; affix petals with more egg wash. Sprinkle sanding sugar over pansies. Bake until lightly golden, 8 to 10 minutes. Transfer to wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 1 week. Rate it Print