Violet shortbreads

 

_______________________________________________________

 

Well with all the questions on how to use the violet sugar, I thought I would create a recipe using the sugar. These are shortbread cookies that are rolled out and cut. Similar to a sugar cookie but a bit firmer which will make them easier to dip in the violet scented chocolate. I sprinkled the cookies with the sugar and then after they are baked dip half the cookie in the chocolate. I think these would be adorable cut with a heart shaped cookie cutter. If you make these I would love to hear if you liked or hated them. Enjoy 

Violet Shortbreads

2 cup all-purpose flour

1/2 tsp. salt

1 cup (2 sticks) unsalted butter

1/2 cup powder sugar

violet sugar for top of cookie

*

Chocolate dipping sauce

1/2 cup dark chocolate chopped or chips

3 TBL. violet sugar

*

Pre-heat 350

In mixer cream butter and sugar till fluffy. About 2 minutes. Add salt and flour. Mix till dough comes together. But do not over-mix. Chill dough 2 hours in fridge till firm. Roll dough on a lightly floured surface to 1/4 inch thick. Place cookies on greased cookie-sheet. Sprinkle top of each cookie with violet sugar.  Place cookie-sheet in fridge for 15 minutes to firm dough up again. Bake at 350 for 8-10 minutes till edges just start to turn golden.

When cookies cool dip half of cookies in chocolate sauce and set on rack till chocolate firmed

*

Chocolate Sauce

in a double boiler slowly melt chocolate and sugar

Painting by Painted Ladies

_______________________________________________________________

Comments

[marjorie]

Oh! how lovely!! I'll have to try these!! :)

[kat]

oh, this looks wonderful. I snagged dozens and dozens of violet corms from my mother's house in NH last year. hopefully they all come up this year. I have purple, white, cream (canadian), yellow, and freckled violets. I've candied them before and they are so delicious! Must now get some Parma violets, they'd be absolutely scrumptious with this recipe!!! Sadly I have no odorata. That's a lovely postcard, at first look I thought it was a Catherine Klein. Violets are just the epitome of spring to me (well, violets, snowdrops, and lilies of the valley). Thanks for sharing!!
=}

[Gina]

Violet sugar how interesting. Hey, this recipe doesn't have eggs! My son will be able to eat them. I missed the violet sugar post, so I'm going to go back and read.

[carolyn]

Funny how we both posted about violets. Don't forget to sugar some violets for decorations on a cake...brush with eggs white and dust with superfine sugar and let dry..they'll last ages. I'm off to violet some sugar now.

['MN']

Oh Wow!!!!!

And yes, the picture is beautiful.

'MN'
Mari-Nanci

[Debbie]

I love your wonderful recipes! and that picture is gorgeous. Have a great weekend,
Debbie

[carolyn]

Wonderful, must try this, thankyou and have a lovely weekend.

[~~Anne]

Violets are my favorite flowers and I can't wait for Spring to arrive so I can use them for these wonderful recipes. Last year I made Violet Jelly (http://www.homesteadblogger.com/BackyardTreasures/12483/Making+Violet+
Jelly+%28photos+included%21%29.html)
and it was very good...especially with homemade scones.

I enjoy visiting your blog (I found you through Suzanne at HomesteadBlogger), but I think this is the first time I have commented. :-)

~~Anne

[Abby]

Clarice, I'm copying this recipe to try soon. It sounds great! I've enjoyed seeing your beautiful valentines and reading about violet sugar. Spring must be just around the corner! Love, Abby

[Dawn]

Oh my, these sound lovely! Perfect for a spring tea. :)