Light, buttery flower-shaped cookies topped with colorful icing, ideal for festive spring occasions.
# Components:
→ Shortbread
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 to 4 tablespoons water
09 - Assorted food coloring, gel or liquid
# Directions:
01 - In a large mixing bowl, combine softened butter and powdered sugar. Beat until the mixture becomes light and fluffy.
02 - Blend in vanilla extract until thoroughly incorporated.
03 - Sift flour and salt into the bowl. Mix gently until a soft dough forms, avoiding overworking.
04 - Divide dough into two discs. Wrap each in plastic wrap and chill for 30 minutes.
05 - Set oven to 350°F. Line two baking sheets with parchment paper for even baking.
06 - On a lightly floured surface, roll one disc of dough to a uniform 1/4-inch thickness.
07 - Utilize a flower-shaped cookie cutter to portion the dough. Arrange cookies 1 inch apart on prepared sheets.
08 - Bake for 10 to 12 minutes until edges just turn golden. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - In a bowl, whisk powdered sugar and meringue powder. Gradually add water, mixing until thick and smooth.
10 - Divide icing into bowls. Mix in desired colors. Fill piping bags fitted with small round tips.
11 - Pipe floral designs onto cooled cookies. Allow icing to set fully before serving or storing.
