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Spring Flower Shortbread Cookies

Delicate shortbread cookies made with just a few ingredients and decorated with fresh or edible flowers. Perfect for spring holidays, baby showers, or Easter dessert tables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 24 cookies (depending on cutter size)

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp salt
  • Zest of 1 lemon or orange optional
  • Edible flowers pastel icing, or white chocolate for decoration (optional)

Instructions
 

  • Cream butter and powdered sugar until light and fluffy.
  • Add vanilla and zest, then stir in flour and salt. Mix until dough forms.
  • Wrap dough in plastic, chill for 1 hour.
  • Roll out to ¼ inch, cut into shapes. Transfer to baking sheet, chill 10 mins.
  • Bake at 325°F (160°C) for 12–15 minutes until lightly golden. Cool.
  • Decorate with icing, flowers, or chocolate as desired.

Notes

  • Press edible flowers onto dough before baking or decorate after cooling.
  • Use almond extract for a nuttier flavor.
  • Store in an airtight container for up to 1 week.