We really enjoy edible flowers! The children often help gather violas to brighten a salad or herb blossoms to garnish the main dish. Stuffed tulips are one of my favorite spring time recipes for a brunch or luncheon. When I saw a recipe for Dandelion Flower cookies, I sent the girls out to harvest our bountiful dandelion supply.
The recipe had a higher oil and honey to flour/oat ratio than I’m used to, so I replaced 1/2 the oil with applesauce. I may tweak it more next time and also substitute applesauce for 1/2 the honey. A pinch of baking soda might find its way into the next batch too.
The cookies were good though, and worth trying again! I especially like the fact that it uses honey instead of refined sugar.
Here’s a picture of my girls gathering dandelions. (I didn’t photograph the finished cookies–I don’t photograph cookies, I eat them!)