# Ingredient List:
→ Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1 teaspoon pure vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Royal Icing
06 - 2 cups powdered sugar, sifted
07 - 2 tablespoons meringue powder
08 - 3–4 tablespoons water
09 - Food coloring, assorted spring colors (gel or liquid)
# How-To Steps:
01 - Using an electric mixer, beat the softened butter and powdered sugar in a mixing bowl until light and fluffy.
02 - Add vanilla extract and mix until thoroughly combined.
03 - Sift in all-purpose flour and salt. Blend just until a soft dough forms.
04 - Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a floured surface, roll one dough disc to 1/4-inch thickness. Cut flower shapes with a cookie cutter and arrange 1 inch apart on baking sheets.
07 - Bake for 10–12 minutes, until the edges turn golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together sifted powdered sugar and meringue powder. Gradually add water, mixing to achieve a thick, smooth consistency.
09 - Divide icing among bowls and incorporate desired colors using food coloring.
10 - Transfer icing to piping bags with small round tips. Decorate cooled cookies with floral designs. Allow icing to set before serving or storing.
