Buttery, flower-shaped shortbread with vanilla and light decoration, ideal for spring celebrations and teatime.
# What You Need:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 cup cornstarch
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon vanilla extract
→ Decoration
07 - 2 tablespoons coarse sanding sugar or colored sprinkles, optional
08 - 1/4 cup powdered sugar, for dusting, optional
09 - Edible flower petals or pastel icing, optional
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
03 - Mix in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, cornstarch, and salt.
05 - Gradually add dry ingredients to butter mixture, mixing until just combined. Avoid overworking the dough.
06 - Turn dough onto lightly floured surface and roll to 1/4-inch thickness.
07 - Using a flower-shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing them 1 inch apart.
08 - Sprinkle with sanding sugar or lightly press in edible flower petals if desired.
09 - Bake for 12-15 minutes, or until edges are just turning golden.
10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
11 - Dust with powdered sugar or decorate with pastel icing if desired.
