Flower-Shaped Shortbread Delights (Print Version)

Buttery cookies in delicate flower shapes, ideal for springtime treats and tea moments.

# 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 cup cornstarch
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon vanilla extract

→ Decoration

07 - 2 tablespoons coarse sanding sugar or colored sprinkles, optional
08 - 1/4 cup powdered sugar for dusting, optional
09 - Edible flower petals or pastel icing, optional

# How To:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
03 - Mix in the vanilla extract until fully combined.
04 - In a separate bowl, whisk together the flour, cornstarch, and salt.
05 - Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overwork the dough.
06 - Turn the dough out onto a lightly floured surface and roll to 1/4-inch thickness.
07 - Using a flower-shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing them 1 inch apart.
08 - Sprinkle with sanding sugar or lightly press in edible flower petals, if desired.
09 - Bake for 12 to 15 minutes, or until the edges are just turning golden.
10 - Cool on the baking sheet for 5 minutes.
11 - Transfer to a wire rack to cool completely. Dust with powdered sugar or decorate with pastel icing, if desired.

# Expert Tips:

01 -
  • The dough comes together in minutes and requires no chilling, so you can have warm cookies cooling on the rack before most people even start their dessert.
  • That cornstarch trick creates a tender, almost melt-in-your-mouth texture that regular sugar cookies can't touch.
  • They're forgiving enough for beginners but elegant enough to impress at a proper tea party.
02 -
  • Don't skip the cooling time on the baking sheet; those first 5 minutes are crucial because the cookies are still setting and moving them too soon will cause them to crack or break.
  • If your dough seems too soft to cut, refrigerate it for 15 minutes; cold dough cuts much cleaner shapes and holds its form better in the oven.
03 -
  • Bring your butter to room temperature by leaving it on the counter for about 30 minutes; cold butter won't cream properly and your cookies will be denser.
  • If you don't have a flower-shaped cutter, these work just as well as rounds or stars, and sometimes the simplest shapes are the most elegant.
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