Spring Flower Shortbread Cookies (Printable Version)
Buttery shortbread topped with pressed edible flowers 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 -
- The cornstarch creates an impossibly tender melt in your mouth texture that sets these apart from ordinary shortbread
- These cookies turn a simple afternoon tea into something straight out of a storybook
02 -
- Overworking the dough once the flour is added will make these tough instead of tender
- Some flowers wilt more than others during baking so violets and pansies tend to hold their shape best
03 -
- Chill the cut cookies on the baking sheet for 10 minutes before baking to help them hold their shape
- Work quickly when pressing the flowers onto the dough so the warmth of your hands does not soften the butter