Description
Delightful and decorative shortbread cookies capturing the essence of spring with floral designs.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- Edible flowers (like pansies, violets, or marigolds) for decoration
- Additional granulated sugar for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy (3-5 minutes).
- Mix in the salt and vanilla extract.
- Gradually add in the all-purpose flour, mixing until the dough comes together.
- Roll out the dough to about 1/4 inch thick and cut out cookies using flower-shaped cookie cutters.
- Gently press edible flowers into the center of each cookie.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Sprinkle with granulated sugar while warm, if desired.
Notes
Store in an airtight container at room temperature for up to a week. Freeze cookie dough for later use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg