Buttery shortbread cookies shaped like flowers, decorated with colorful royal icing, perfect for spring festivities.
# What You Need:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1 teaspoon pure vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Royal Icing
06 - 2 cups powdered sugar, sifted
07 - 2 tablespoons meringue powder
08 - 3–4 tablespoons water
09 - Assorted gel or liquid food coloring
# Steps:
01 - Combine the softened butter and powdered sugar in a large mixing bowl. Beat with an electric mixer until the mixture is light and fluffy.
02 - Mix in the vanilla extract until fully incorporated.
03 - Sift in the all-purpose flour and salt. Mix until a soft dough forms. Avoid overworking the dough.
04 - Divide the dough into two discs. Wrap each in plastic wrap and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Sprinkle flour on your work surface. Roll out one dough disc to 1/4-inch thickness. Use a flower-shaped cookie cutter to cut shapes. Place cookies 1 inch apart on prepared sheets.
07 - Bake for 10–12 minutes until edges are just golden. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar and meringue powder together. Gradually add water, mixing until icing reaches thick, smooth consistency.
09 - Divide icing into smaller bowls. Mix in assorted food coloring for spring hues as desired.
10 - Transfer icing to piping bags fitted with small round tips. Decorate cooled cookies with floral patterns. Allow icing to set completely before storing or serving.
