Description
Delightful shortbread cookies that embody the essence of spring, decorated with edible flowers for a charming touch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Edible flowers (like pansies or violets) for decoration
- Optional: colored sugar for a sparkling finish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened butter and granulated sugar, and cream until light and fluffy.
- Add the vanilla extract and salt, mixing until well incorporated.
- Gradually add the all-purpose flour and mix until the dough comes together.
- Turn the dough onto a floured surface and knead gently.
- Roll out the dough to 1/4 inch thick. Cut out with flower-shaped cookie cutters.
- Press edible flowers gently into each cookie cutout.
- Bake for 12-15 minutes or until the edges turn golden.
- Allow cookies to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
For a fun twist, try adding flavored extracts or nuts. You can also freeze unbaked dough for fresh cookies later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: shortbread cookies, spring cookies, edible flowers, baking, dessert