Dandelion Flower Cookies Recipes
DANDELION FLOWER COOKIES
As a kid, I spent countless hours picking dandelions and putting them in cups, leaving them on the kitchen counter as a surprise for my mom. Kids LOVE dandelions, after all, they are some of the only "flowers" they are allowed to pick whenever they will. I thought this sounded like a great project for kids, and can't wait to try these cookies at the first sight of these "flowers"! From what I've heard, these are NOT very sweet. Got this from learningherbs.com Prep time does not include picking dandelions!
Provided by Mrs.R
Categories Drop Cookies
Time 23m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Mix the oil and honey and then beat in the 2 eggs and vanilla.
- Remove the yellow flower parts from the green parts (compost the green parts).
- Stir in the flour, oatmeal, and dandelion flowers.
- Drop the batter by tablespoonfuls onto an oiled cookie sheet.
- Bake for 10-15 minutes.
Nutrition Facts : Calories 200.3, Fat 10.4, SaturatedFat 1.5, Cholesterol 35.2, Sodium 12.7, Carbohydrate 24.2, Fiber 1, Sugar 11.8, Protein 3.2
FRIED DANDELIONS (APPALACHIAN STYLE)
This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.
Provided by Micah Funk
Categories Side Dish Vegetables
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
- Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 27.2 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 8.2 g, Sodium 821.1 mg, Sugar 0.4 g
DANDELION COOKIES
Make and share this Dandelion Cookies recipe from Food.com.
Provided by Alia55
Categories Drop Cookies
Time 27m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Cream together the shortening and sugars.
- When light and fluffy, add the vanilla and egg. Beat well.
- Mix in all the dry ingredients, including the dandelion petals.
- Drop by spoonfuls or roll into balls about 1/2 inch round, and place on an ungreased cookie sheet.
- Bake at 375 degrees F for about 7 minutes or until the edges are slightly brown.
Nutrition Facts : Calories 53.9, Fat 2.7, SaturatedFat 0.7, Cholesterol 5.3, Sodium 32.9, Carbohydrate 6.9, Fiber 0.1, Sugar 3.9, Protein 0.6
LAVENDER DANDELION COOKIES
These are not a traditional cookie. These vegan cookies are great for backpacking and travel very well.
Provided by Danielle Monique Cade
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
- Combine flour, oats, brown sugar, flax, chia seeds, and dandelion petals in a bowl. Crush lavender flowers with fingers; add to flour mixture. Stir in vanilla extract and enough water to create a moist dough that holds together when squeezed. Portion dough into 6 cookies and arrange on prepared baking sheet.
- Bake in preheated oven until cookies are dry and fragrant, about 10 minutes. Allow to cool before removing from baking sheet.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.6 g, Fat 3.5 g, Fiber 5.5 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 6.6 mg, Sugar 10 g
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