Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, March 31, 2014

A Pansy Tea

In March
we plant pansies
in planters both front

and back

And pansies are not just a "pretty face" in the garden
but they're brought inside

And placed in my pansy vase 
which is the centerpiece
for my pansy tea
For the tea there are real pansies as centerpieces

And real pansies on the shortbread cookies
Sugared and edible!

And pansies (or violets -- a cousin)
on the tea ware
They were my mothers
who adored violets
And windowsills in her house held some of the many African violet plants
that bloomed and bloomed for my Mother.
So many started from a single leaf
which she cajoled off of a friend's plant

 Pansies, live
Pansies, planted
Pansies, cookied

I had two friends for tea

And we sipped Earl Grey Tea
(which I believe goes better with pansies!)
and nibbled on our pansy shortbread.

It was a fun afternoon
But any afternoon that involves both friends and tea
is a fun afternoon!


1 1/4 cups flour
1/4 cup sugar
1/2 cup room temperature butter
1/4 tsp vanilla
2 teaspoons meringue powder 
2 tablespoons water

Pesticide free Pansies or violas

Preheat oven to 325 degrees.

Pick flowers, rinse and pat dry. Put on paper towel to finish air drying.

Put flour and sugar in a large bowl. Mix together. Using a pastry cutter, cut in butter and vanilla until mixture resembles fine crumbs and starts to cling together.

 Gather up crumbs into a ball and kneed together until smooth.

 Roll out dough just scant of 1/4" thick. Cut with cookie cutter. I used a fluted  2 1/2"cookie cutter.
Put cookies 2" apart on parchment lined baking sheet and bake for 30 minutes, until the bottom and sides are just starting to slightly brown and center of top is firm.

Take out of oven and cool on baking sheet. 

Combine meringue powder and water in small bowl. When cookies are cooled brush egg white mixture on one cookie at a time and top with pansey. Use your fingers to press the pansy down in the middle and smooth out all petals so they are firmly stuck to the cookie. Put a thin layer of egg white mixture on top of the pansy and smooth. Sprinkle lightly with sugar. Return to parchment lined baking sheet.

I found the recipe at Stone Gable and thought it was a great recipe for my pansy tea!

I'm joining Sandi at Rose Chintz Cottage for Tea Time Tuesday and Marty at A Stroll Thru Life for Inspire Me Tuesday.


Beth in NEPA said...

Oh the sweet pansy "faces." I have had them in salads but never on a cookie. May have to try that.

Sandi@ Rose Chintz Cottage said...

Your pansy tea is so pretty, Martha. Pansies do indeed have sweet smiling faces and they just perk up a cookie, cake, or salad. I used to have a whole garden filled with them but then the pesky crows got at them. {We have a lot of trouble with crows around here.} I'm sure you and your friends had a splendid time. Thank you for sharing and joining me for Tea Time.


Judith @ Lavender Cottage said...

The shortbreads are adorable with pansies on top and would be wonderful to serve to friends with tea.

Bernideen said...

They look lovely. I printed out your recipe for my folder!

Bernideen said...

Do you get Country Garden Magazine? There is a lengthy article on Violets you would enjoy! (and violets - food)

Rosemary said...

So very pretty! Years ago, I made my sister's wedding cake and adorned the cake with sugared pansies. So very special!

Antiques And Teacups said...

Gorgeous! I love your pansy shortbread! I have had pansies in salad before, but not on shortbread!

Snap said...

I love pansies ... such a happy flower and I love how you've used them everywhere on every thing! Lovely teacups, too. Perfect spring tea. Happy Tea Day

Libby said...

What a perfect recipe for my women's group meeting this Saturday! If I make them I will let you know…and I have lots and lots of beautiful blue and yellow pansies just waiting to be picked! They looked dead as a door nail all winter but have totally come back now...

Southerncook said...

Your post is beautiful as always. I am making a copy of the recipe but I must tell you I absolutely LOVE that china with the violets. What a treasure you have, just gorgeous. Is there a name on the back of the plates?


Suz said...

you're something!

Carrie said...

Your cookies are lovely! Your mother's dishes are beautiful, and it sounds like they hold some wonderful memories for you.

Michelle said...

Doesn't get any prettier! Love your shortbread!
xo, M

Marilyn Miller said...

Oh this does make my heart sing with joy to see. I love pansies and violets for sure. The china is gorgeous! Thanks for the recipe.

Pat said...

Your china with the violets is exquisite, dear friend!
Love the pansies used in multiple ways for your Pansy Tea.
I am quite smitten with your tablecloth!!! Simply divine!