Spring Flower Shortbread Cookies (Print)

Buttery shortbread topped with edible violets, pansies, and rose petals for a stunning spring treat.

# 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)

# How-To Steps:

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 thoroughly.
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 Suggestions:

01 -
  • The way edible flowers transform humble shortbread into something that feels like a special occasion
  • That magical moment when you open the oven and see the flowers preserved in golden butter
  • How something this elegant comes together with just a few pantry staples
02 -
  • Not all flowers are edible so please research carefully or buy from trusted sources
  • The flowers will darken slightly as they bake but that is part of their charm
  • Overworking the dough makes tough cookies so mix gently once the flour is added
03 -
  • Work quickly with the egg white so it does not start drying out before you have brushed all the cookies
  • If your flowers are thick, press them gently into the dough before cutting so they bake more evenly

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