Blush Blossom Cookies

It's snowing in Boulder this morning and we've decided to embrace this golden (or should we say blush) opportunity to stay in, get cozy, and make Sammy's newest batch of Blush Blossom Cookies to sweeten our snow day! The recipe is super simple, featuring The Salt by Pineapple Collaborative from our #Jonesin Pantry.

Produced in partnership with Sarela Herrada of SIMPLi and Yolanda Acurio Mendoza of the women-run co-op Comunidad Salinera de Maras, this blush pink salt from ponds high in the Peruvian Andes is harvested by hand to retain superior mineral content (calcium, iron, magnesium, zinc, and potassium).

Its mild taste and medium grind size – between fine kosher salt and crunchy finishing salt – make The Salt a versatile addition to any pantry, enhancing the flavors of all your favorite things to bake! Okay and now for the recipe...


Blush Blossom Cookies 

  • Yield: About 2 Dozen
  • 2 1/4c all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon The Salt by Pineapple Collaborative
  • 3/4C (1.5 sticks) unsalted butter, softened
  • 2/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional, but tastes incredible)
  • optional: 1 tablespoon beetroot powder, for color

    The Ritual

    1. Whisk the flour, baking powder, salt and beetroot powder (if using) and set aside.
    2. In the bowl of a stand mixer fitted with paddle attachment or in a large bowl using a hand mixer, cream together butter and sugar very well until creamy, about 3 minutes. Add the egg vanilla, and almond extracts (if using) and combine. Scrape down the sides as needed to combine. Using a spatula, incorporate the dry ingredients into the wet ingredients until just combined.
    3. Divide the dough into two parts. Working one at a time, stick a portion of the dough between two pieces or parchment, using more flour as needed if the dough is too sticky, and roll into an even layer about 1/4”. It’s important that the dough stays relatively thick in order to achieve a strong cookie. Repeat with the remaining dough. Refrigerate for at least 2 hours and up to 2 days.
    4. Once chilled, preheat the oven to 350F. While the oven is preheating. Scatter edible petals and flowers over the dough sheet. Place the parchment paper back on top and use a rolling pin to adhere the flowers. Cut out desired cookie shapes, sprinkle the tops with sugar and transfer to baking mat. Bake for 11-12 minutes. Don’t worry if the cookies are soft as they come out of the oven, they will firm up as they cool.


    follow our girl Samantha Beech, a private chef and baker based in LA on IG for more at @sammybeech_ and be sure to tag us at @shopjonesandco if you make em! 

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