These buttery shortbread cookies are topped with edible flowers and lightly flavored with vanilla or citrus—perfect for spring gatherings, tea parties, or edible gifts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract or lemon zest
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2 cups all-purpose flour
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1/4 cup cornstarch
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1/4 tsp salt
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Edible flowers (pansies, violas, rose petals), optional
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Coarse sugar, optional
Instructions
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Cream butter and powdered sugar until light and fluffy.
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Mix in vanilla or lemon zest.
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In a separate bowl, whisk flour, cornstarch, and salt.
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Add dry ingredients to butter mixture. Mix until dough forms.
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Form dough into a disc, wrap, and chill for 30–60 minutes.
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Preheat oven to 325°F. Roll dough to 1/4″ thick and cut into shapes.
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Press edible flowers onto cookies gently.
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Bake 12–14 minutes or until edges are just golden.
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Cool and dust with powdered sugar or add toppings.