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Spring Flower Shortbread Cookies

Delightful buttery shortbread cookies decorated with edible flowers, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened Use high-quality unsalted butter for the best flavor.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • as needed pieces edible flowers for decoration Ensure flowers are sourced from a safe and organic supplier.

Method
 

Preparation
  1. In a large bowl, mix the flour, cornstarch, and salt together.
  2. In a separate bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy, approximately 3-4 minutes.
  3. Gradually mix the dry ingredients into the wet mixture, followed by the vanilla extract. Stir until a dough forms.
  4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for the ideal texture!
  5. Preheat your oven to 350°F (177°C). Roll out the dough on a floured surface to about 1/4 inch thick.
  6. Use cookie cutters to create flower shapes and transfer them onto a parchment-lined baking sheet.
  7. Bake the cookies for 12-15 minutes or until the edges are slightly golden.
  8. Once cooled, decorate your cookies with edible flowers. You can lightly press the flowers into the dough or use a dab of icing to hold them in place.

Notes

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies for up to three months. To reheat, pop them in a preheated oven at 300°F (150°C) for about 5 minutes.