These honey chrysanthemum shortbread cookies are tender and buttery and tastes of mild honey and fragrant chrysanthemum. It's perfect for an afternoon tea or a sweet gift for your friends, family, or neighbor!
In a large mixing bowl, cream together softened butter and the ground chrysanthemum until the butter is light and fluffy, 1-2 minutes.
Add the sugar, honey, and salt to the butter and blend together until completely incorporated and evenly distributed.
Mix the flour into the creamed butter until the dough comes together but still crumbly.Fold the dough onto itself a few times to compact it into one cohesive dough.*The dough will look dry at first but don't worry!*
Roll together 2 cookie scoops worth of dough into a ball. Very lightly brush the cookie stamps, and with even pressure, stamp the dough to about ¼ inch thickness. Gently remove the stamp from the dough and using a 3 inch circle cutter, trim away the excess cookie dough.Repeat with the remaining dough and make sure to place the cookies about an inch apart on a parchment lined sheet pan.*If you do not wish to stamp your cookies, you can either portion and flatten the cookie dough to about ¼ inch thick or roll the entire dough to ¼ inch thick then cut the cookie dough to your desired shapes.*
Once the cookie doughs have been shaped and trimmed, place them in the fridge and let them chill for 30 minutes to an hour, or overnight.*If you are chilling the dough overnight, I recommend wrapping the sheet pan to keep the cookies tender after baking.*
Preheat oven to 325°F then bake the cookies for about 14-16 minutes until the cookies have puffed up in the center and the edges are golden brown.
Remove the cookies from the oven and let them cool completely. The cookies will harden once they are cooled