Pansy Shortbread

1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1/2 cup butter
1 tablespoon dried egg whites
2 tablespoons water
8 to 16 small edible pansies or other edible flower
Fine sanding sugar

In a medium mixing bowl combine flour and granulated sugar.

Using a pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling.

Form the mixture into a ball and knead until smooth. 

Pat or roll the dough into a 7- to 8-inch circle on an ungreased cookie sheet.

Using your fingers, press to make a scalloped edge.

Cut circle into 8 to 16 wedges; do not separate. 

Bake in a 325 degree F oven for 30 to 35 minutes or until bottom just starts to brown and center is set.

Cut circle into wedges again while warm.

Cool on cookie sheet on a wire rack. 

Combine dried egg whites and water.

Brush tops of wedges with egg white mixture.

Place pansies on top; brush with more egg mixture.

Sprinkle with fine sanding sugar.

Bake for 5 minutes more.

Transfer to wire racks and cool.

Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month.

Makes 8 to 16 wedges