Spring Flower Shortbread Cookies (Printable version)
Buttery shortbread decorated with colorful edible spring blossoms for an elegant seasonal dessert.
# Ingredient list:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 2 cups all-purpose flour
04 - 1/4 cup cornstarch
05 - 1/4 tsp salt
06 - 1 tsp pure vanilla extract
→ Decoration
07 - 1 egg white, lightly beaten
08 - 24 small edible flowers (violets, pansies, marigold petals, or rose petals)
09 - 2 tbsp granulated sugar (optional, for sprinkling)
# Directions:
01 - Preheat the oven to 325°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
03 - Add the vanilla extract and mix to combine.
04 - In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
05 - Lightly flour a work surface and roll the dough to about 1/4-inch thickness.
06 - Cut out cookies using a round or flower-shaped cookie cutter and transfer to the prepared baking sheets.
07 - Gently press an edible flower onto each cookie. Brush the tops lightly with egg white to adhere the flowers. Sprinkle with granulated sugar if desired.
08 - Bake for 12-15 minutes, or until the edges are just barely golden.
09 - Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- These cookies turn an ordinary Tuesday afternoon into something that feels like stepping into a British tea room
- The cornstarch secret makes them melt in your mouth in that way that makes people pause mid bite and ask what you did differently
02 -
- Source your flowers from growers who specifically raise them for eating, regular florist flowers have been treated with things you don't want on your cookies
- Press the flowers firmly enough that they make contact but gently enough that they don't tear or bruise
03 -
- Work quickly once you've rolled the dough because warm butter makes the cookies lose their sharp edges
- Chill the cut cookies on the baking sheet for 10 minutes before baking if they've softened too much while you were decorating