INGREDIENTS
1/2 CUP shortening
1/4 CUP + 2 TBSP white sugar
1/4 CUP + 2 TBSP brown sugar
1 egg
1/2 TSP vanilla
1/2 TSP soda
1/4 TSP salt
1/4 CUP yellow dandelion petals (more or less to taste) - washed and patted
dry
1 1/4 to 1 3/4 CUPS all purpose flour (less for drop cookies, more for shaped
cookies)
Miniature M&Ms or chocolate chips can be added to this recipe for chocolate
lovers.
DIRECTIONS
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.
> * Miniature M&Ms or chocolate chips can be added to this recipe for
> chocolate lovers.
ADDITIONAL SUGGESTIONS AND DANDLION FACTS
All parts of the dandelion are edible, but most of the parts of the dandelion
are very bitter.
The leaves can be picked young and used sparingly in salads or the can be boiled and coated with butter and salt, to produce a strong, spinach like vegetable.
The roots can be harvested in winter, sliced thin and cooked, but they are not very yummy. The roots can also be baked at 275 degrees F for about 4 hours, or until they turn a very dark brown. These can be ground up to make dandelion tea. You can also make dandelion tea by using fresh or dried leaves or dandelion petals.
YOU SHOULD ALSO TRY...
Rose Petal Tea
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contents copyright - FairyGardens - 2003