Ingredients
Method
- Harvest fresh bee balm petals, rinse, and pat dry.
- Mince finely until they resemble colorful flecks.
- Rub the petals into the sugar with your fingertips until fragrant and speckled.
- Beat butter and petal sugar until fluffy. Mix in vanilla.
- Stir in flour and salt until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
- Roll dough ¼ inch thick, cut into rounds, scallops, or bars, and stamp with a mason jar lid or fork.
- Bake at 325°F (165°C) for 12–15 minutes until lightly golden.
- While warm, sprinkle with extra petals. Cool completely before storing.
Notes
Recipe Notes
- Fresh bee balm petals give a subtle citrus-floral note — no leaves needed.
- Store in an airtight tin for up to a week.
- For gifting, stack and tie with twine or tuck into a mason jar.
Bee Balm Prep Note
For this recipe, use only the petals of the bee balm flower. The central cone or middle part of the flower is fibrous and bitter, so it’s best left out. To prepare:- Gently pull the petals from the flower head.
- Rinse lightly under cool water and pat dry with a paper towel.
- Chop finely if you’d like delicate flecks in the dough, or leave them whole for a rustic look.
- For extra flavor, rub the petals into the sugar with your fingertips before adding — this releases their natural citrus-mint oils.