Spring Flower Shortbread Cookies (Printer-friendly)

Buttery shortbread topped with edible violets, pansies, and rose petals 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 (violets, pansies, marigold petals, or rose petals)
09 - 2 tbsp granulated sugar (optional, for sprinkling)

# How To Make It:

01 - Preheat oven to 325°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and powdered sugar until light and fluffy.
03 - Mix in vanilla extract until fully incorporated.
04 - Whisk together flour, cornstarch, and salt in a separate bowl.
05 - Gradually add dry ingredients to butter mixture, mixing until soft dough forms.
06 - Lightly flour work surface and roll dough to 1/4-inch thickness. Cut with round or flower-shaped cookie cutter.
07 - Transfer cookies to baking sheets. Gently press edible flower onto each cookie, brush lightly with egg white to adhere, and sprinkle with sugar if desired.
08 - Bake for 12-15 minutes until edges are barely golden.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • They make you feel like an artist even if you cannot draw a straight line
  • The cornstarch secret creates the most tender crumb that literally melts away
  • People will think you spent hours on something that took minutes to assemble
02 -
  • Never use flowers from a florist or nursery because they are treated with chemicals you do not want to eat
  • The cookies should look pale when you remove them from the oven, golden edges mean perfectly done
  • Brush the flowers gently and quickly, too much egg white makes them look wet and sad
03 -
  • Add lemon zest to the dough for a bright citrus note that pairs perfectly with the flowers
  • Chill the cut cookies on the baking sheets for ten minutes before baking to help them hold their shape

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