Viola Shortbread Cookies

Directions

1. Put the sugar and soft butter into the bowl of a food processor and pulse to combine completely.

2. Add the flour and extract, and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps.

3. Turn the dough out onto a floured surface and bring together into a smooth flat disk. Wrap in plastic and refrigerate until firm enough to roll, about 2 hours.

4. While the dough is chilling, remove the stems from the violas, and place them on a large sheet of waxed paper, or parchment paper. Place another sheet on top, and then weigh it down with a baking tray or other large flat surface, topped with several heavy books. Let the violas press for at least 30 minutes, or overnight if you like.

5. Meanwhile, preheat the oven to 325F. Roll out the dough to a 1/8 to 1/4 inch thickness and cut out with a cookie cutter.

6. Bake the cookies in batches, 1 tray at a time. Your cookies will not brown, they will be pale and soft when done.

7. Remove the tray from the oven and gently press the flat violas onto the hot cookies, pressing slightly to adhere the flowers to the cookies.

8. Sprinkle with granulated sugar. Let the cookies cool completely on a rack.