# Components:
→ Shortbread
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 - Assorted spring-colored food coloring, gel or liquid
# Method steps:
01 - Combine softened butter and powdered sugar in a large mixing bowl. Beat with an electric mixer until light and creamy.
02 - Blend in the vanilla extract until fully incorporated.
03 - Sift the all-purpose flour and salt into the butter mixture. Stir until a soft dough forms, taking care not to overmix.
04 - Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
06 - On a lightly floured work surface, roll out one chilled dough disc to 1/4-inch thickness. Use a flower-shaped cookie cutter to cut out cookies.
07 - Place cookies 1 inch apart on prepared baking sheets.
08 - Bake for 10–12 minutes, or until edges turn lightly golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Mix powdered sugar and meringue powder in a bowl. Gradually add water, stirring until smooth and thick.
10 - Divide icing among small bowls and tint with desired food coloring.
11 - Transfer colored icing into piping bags with small round tips. Decorate the cooled cookies with floral designs. Allow icing to set thoroughly before serving or storing.
