Blossom into Spring with Delightful Flower Shortbread Cookies
Enjoy the delightful taste of Spring Flower Shortbread Cookies, perfect for any occasion.
Equipment
- Mixing bowl
- Electric mixer
- Rolling Pin
- Baking sheet
- parchment paper
- cookie cutters
Ingredients
For the Dough
- 2 cups all-purpose flour provides structure
- 1 cup unsalted butter softened
- 0.5 cups powdered sugar adds sweetness
- 1 teaspoon vanilla extract enhances flavor
- 0.25 teaspoon salt balances sweetness
For the Decoration
- 1 cup edible flowers for decoration
- 2 tablespoons granulated sugar for sprinkling
Instructions
Step‑by‑Step Instructions for Spring Flower Shortbread Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine softened unsalted butter and powdered sugar in a bowl, beat until smooth and creamy.
- Mix in vanilla extract and salt until well incorporated.
- Gradually add all-purpose flour and mix until a soft dough forms.
- Roll the dough out on a floured surface to about ¼-inch thickness.
- Cut out desired shapes using cookie cutters and transfer to the prepared baking sheet.
- Press edible flowers onto the tops of the cookies, ensuring they adhere.
- Lightly sprinkle granulated sugar over each cookie.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For the best results, ensure your butter is softened but not melted. Use fresh edible flowers free from pesticides.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 5gVitamin A: 200IUCalcium: 15mgIron: 0.5mg
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