We asked chef Rhiana aka k.o.k.u.j.i.n to whip up a delish botanical bite for our High Tea party. They came up with a sweet treat that promises to wow on any table as well as help soften our transition from summer to fall.

INGREDIENTS

• 1 cup magical butter, room temperature
• 3/4 cup granulated sugar, plus more for topping
• 1/2 teaspoon honey
• 2 cups all purpose flour
• ½ cup food-safe flower petals
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‍INSTRUCTIONS

Preheat oven to 325° F. Line two baking sheets with parchment paper and set aside.

In the bowl of a stand mixer, add in butter, sugar, honey, and flour. Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.

Form dough into a ball and roll in between parchment paper to 1/2-inch thick. Cut into small 3-inch circles (or any shape desired) and place onto prepared baking sheets. Gently press flower petals into the cut cookie dough. Using a small spoon, top each cookie with a sprinkle of sugar.

Bake for 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.

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