squash blossom + feta shortbread cookie

Squash blossoms are not only gorgeous, but tasty too! Often times you’ll see them stuffed with a soft cheese and lightly fried. However, my sweet tooth has been on the prowl for a delicious, summery cookie. I can officially say, that darn craving has been greatly satisfied. Behold the Squash Blossom + Feta Shortbread Cookie. WHAT?! Feta? Yep, yep. Don’t be shy. Load it in. The tanginess of the feta, the subtle earthy taste of the blossom, and the crunch of the added walnuts make this little treasure a special gem of a dessert. 

recipe makes 2 dozen

2 cup all-purpose flour
½ tsp baking powder
¼ tsp of salt
½ cup salted butter, softened
¼ c olive oil

1 ½ Tbl agave nectar
½ cup powdered sugar
⅔ cup squash blossoms, chopped
⅔ cup walnuts, chopped
½ c feta, crumbled

In a small bowl, whisk together flour, baking powder and salt. With an electric hand mixer combine the butter, olive oil, agave nectar and powdered sugar at a low speed. Gradually add the flour mixture until dough becomes small, soft clumps. Gently fold squash blossoms, walnuts, and feta.

With floured hands, form the dough into a ball within the bowl. Remove half of the dough and place on a sheet of parchment or wax paper. Form into a log and then wrap with the paper and tie off the ends. Repeat for with the other half of dough. Place in fridge or freezer until chilled and hard, but not frozen.

Preheat of oven to 325º. 

Remove dough from the refrigerator and slice into small disks about ⅓ of an inch thick. Arranging on a parchment-lined baking sheet. Bake the shortbread for 15-20 minutes, until lightly golden.