Spring Flower Shortbread Cookies (Printable)
Buttery shortbread topped with fresh edible flowers for a elegant 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)
# Directions:
01 - Preheat oven to 325°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
03 - Add vanilla extract and mix to combine.
04 - In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add dry ingredients to butter mixture, mixing until soft dough forms.
05 - Lightly flour work surface and roll dough to 1/4-inch thickness.
06 - Cut out cookies using round or flower-shaped cutter and transfer to prepared baking sheets.
07 - Gently press edible flower onto each cookie. Brush tops lightly with egg white to adhere flowers. Sprinkle with granulated sugar if desired.
08 - Bake for 12-15 minutes, until edges are just barely golden.
09 - Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.
# Expert Tips:
01 -
- The cornstarch creates the most impossibly tender, melt in your mouth texture that no one can quite pinpoint
- These cookies turn an ordinary afternoon tea into a special occasion with almost no extra effort
02 -
- Never use flowers from florists or nurseries since they may have been treated with chemicals that are not safe for consumption
- The cookies continue to firm up as they cool, so removing them while the centers still feel slightly soft is actually correct
03 -
- Freeze the flower adorned cookie dough rounds on the baking sheet for 10 minutes before baking to help the flowers maintain their vibrant colors
- Add a teaspoon of finely grated lemon zest to the dough for a bright citrus twist that pairs wonderfully with the flowers