Name: Cardamom Orange Zest Cookies with Pansy Topping
Ingredients: 2 sticks of unsalted butter, softened (1/2 pound); 1-3/4 cups sugar; 1/4 cup agave syrup (light); Zest of 1/2 orange; 1 tsp pure vanilla extract; 1/2 vanilla bean (slice lengthwise and scrape out the seeds, discard the outer pod); 2 eggs, room temperature; 4 cups all-purpose, unbleached flour; 1/2 tsp salt; 1-1/8 tsp baking powder; 2 tsp ground cardamom

Ingredients

Scale

1 tbsp dried meringue powder (egg white powder)
2 tbsp water
Small paintbrush
Edible Pansies
Sugar
Optional: Coarse Sprinkling Sugar

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Instructions

Preheat oven to 325F.
Blend together the powder and water to make an egg wash. Brush the entire cookie top with the egg wash. Snip of the firm stem end of the cookie. Press the remaining petals of the flower onto the cookie, centering it. Brush more egg wash over top and press, gently smoothing the petals with your fingertips. Sprinkle with granulated sugar. Add a pinch of coarse Sprinkling Sugar if desired.
Bake for 1-3 minutes, watching carefully that the flowers do not over bake or dry out. Remove and smooth out any petals that have lifted, place on a wire rack and let cool completely.
Store in a single row in an air tight container.