Spring Flower Shortbread Cookies

Indulge in the delightful charm of Spring Flower Shortbread Cookies, a perfect treat to celebrate the vibrant essence of spring! These exquisite cookies are not only visually stunning, adorned with colorful edible flowers, but they also offer a rich buttery flavor enhanced by subtle hints of vanilla. Ideal for tea parties, special occasions, or simply enjoyed with your favorite beverage, they bring both elegance and taste to any gathering. The best part? They are easy to make, allowing even novice bakers to create these beautiful delights that are sure to impress friends and family alike.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Course: Dessert Cuisine: Baked Goods Keyword: Use high-quality unsalted butter for the best flavor. Chill the rolled dough for at least 30 minutes before cutting shapes to prevent spreading. Feel free to experiment with different edible flowers for varied flavors and looks. Servings: Approximately 24 cookies Calories: 120kcal Author: Tisha

Ingredients

2 cups all-purpose flour
1 cup unsalted butter (softened)
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Edible flowers (like pansies or violets)
Granulated sugar (for sprinkling)

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together softened butter and powdered sugar until smooth. Mix in vanilla and salt.
Gradually add flour until a soft dough forms.
Roll out dough on a floured surface to about ¼-inch thick; cut into shapes and place on the baking sheet.
Gently press edible flowers onto the cookies and sprinkle with granulated sugar.
Bake for 12-15 minutes or until edges are lightly golden. Cool before serving.

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