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Spring Blossom Shortbread Cookies

Delicate, buttery shortbread cookies adorned with vibrant edible flowers, perfect for a spring gathering or a beautiful afternoon tea. These melt-in-your-mouth treats are as lovely to look at as they are to eat, celebrating the freshness of spring.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: British, European
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar confectioners' sugar
  • 1/4 tsp salt
  • 1 cup unsalted butter 2 sticks, softened
  • 1 tsp vanilla extract
For Decoration
  • 20-30 small edible flowers e.g., violas, pansies, primroses; organic and food-grade

Equipment

  • Large mixing bowl
  • Electric mixer (stand or hand)
  • Rolling pin
  • Flower-shaped Cookie Cutters (various sizes)
  • Baking Sheets
  • Parchment Paper
  • Cooling rack

Method
 

Prepare the Dough
  1. In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt. Set aside.
  2. In a separate large bowl, using an electric mixer, cream the softened unsalted butter and vanilla extract on medium speed until light and fluffy, about 2-3 minutes.
  3. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft, cohesive dough forms. Be careful not to overmix, as this can make the shortbread tough.
  4. Divide the dough into two equal portions. Gently flatten each portion into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
Cut and Decorate
  1. Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
  2. On a lightly floured surface or between two sheets of parchment paper, roll out one disc of chilled dough to about 1/4-inch thickness.
  3. Using flower-shaped cookie cutters of your desired size, cut out the cookies. Carefully transfer them to the prepared baking sheets, leaving about 1 inch between each cookie.
  4. Gently place one small edible flower onto the center of each cookie, pressing very lightly to help it adhere to the dough. Repeat with the remaining dough and flowers.
Bake
  1. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set but still pale in the center. Baking time may vary depending on your oven and cookie thickness.
  2. Allow the cookies to cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents breakage.
  3. Serve and enjoy your beautiful Spring Blossom Shortbread Cookies!

Notes

Ensure that any edible flowers used are specifically grown for consumption and are certified organic and pesticide-free. For a delightful variation, you can add a pinch of lemon zest to the dough along with the dry ingredients, or a few drops of rosewater or lavender extract to the butter mixture for an added floral essence. Store leftover cookies in an airtight container at room temperature for up to 5 days. These cookies also make a wonderful homemade gift!