# What You'll Need:
→ Shortbread dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon pure vanilla extract
→ Decoration
06 - 24 to 36 small edible flowers (violets, pansies, calendula petals, rose petals), pesticide-free
07 - 1 egg white (optional, for adhering flowers and adding sheen)
08 - 2 tablespoons superfine sugar (optional, for sprinkling)
# Directions:
01 - Place softened butter and granulated sugar in a large bowl and beat with a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
02 - Add the vanilla extract and mix briefly just to combine.
03 - Sift the all-purpose flour and fine sea salt into the bowl and mix on low speed until the dough just comes together; avoid overmixing to keep the texture tender.
04 - Turn the dough onto a sheet of parchment, press into a flat disc, wrap tightly and refrigerate for 30 minutes to firm.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll the chilled dough to roughly 1/4-inch thickness.
07 - Cut shapes with a round or flower cutter and transfer to the prepared sheets, spacing cookies about 1 inch apart.
08 - Gently press a clean edible flower onto each cookie. If using, lightly brush the top with egg white to adhere and for a subtle gloss; sprinkle superfine sugar if desired.
09 - Bake for 12 to 15 minutes, until edges are just beginning to turn golden—rotate sheets midway if needed for even color.
10 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
