# 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 (e.g., violets, pansies, calendula petals, rose petals), pesticide-free
07 - 1 egg white (optional, for adhering flowers)
08 - 2 tablespoons superfine sugar (optional, for sprinkling)
# How-To:
01 - Place softened butter and granulated sugar in a mixing bowl and beat on medium speed with a hand mixer or stand mixer fitted with the paddle attachment until pale and light in texture, about 2 minutes.
02 - Add the vanilla extract and mix briefly on low speed to integrate.
03 - Sift the all-purpose flour and fine sea salt over the creamed mixture and mix on low speed just until the dough begins to come together; avoid overworking to preserve a tender crumb.
04 - Turn the dough onto a sheet of parchment, shape into a flat disc approximately 1 inch thick, wrap tightly, and refrigerate for 30 minutes to firm.
05 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll the chilled dough to an even thickness of about 1/4 inch and keep the dough as cool as possible while working.
07 - Cut rounds or floral shapes with a cookie cutter and transfer them to the prepared baking sheets, spacing cookies about 1 inch apart.
08 - If using, lightly brush each cookie top with egg white, press an edible flower onto the center of each cookie, and optionally sprinkle with superfine sugar for a delicate sparkle.
09 - Bake the sheets for 12 to 15 minutes, rotating halfway through, until the edges are just beginning to take on a light golden hue.
10 - Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.
