Spring Flower Shortbread Cookies (Printer-Friendly)

Buttery shortbread topped with delicate edible flowers for a stunning spring dessert.

# What You'll Need:

→ 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
09 - 2 tbsp granulated sugar

# How to Make It:

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 Advice:

01 -
  • The cornstarch creates the most tender crumb that literally melts on your tongue
  • These look like something from a fancy bakery but require zero fancy skills
  • You can customize with whatever edible flowers are growing in your yard
02 -
  • Only use flowers you have positively identified as edible and sourced from pesticide free areas
  • The cookies will look underbaked when you take them out but they firm up as they cool
  • Flowers can be pressed fresh or slightly wilted but avoid completely dried blooms
03 -
  • Cream your butter and sugar longer than you think necessary, it makes all the difference in texture
  • Chill the cut cookies on the baking sheet for 10 minutes before baking to help them hold their shape

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