Spring Flower Shortbread Cookies
These buttery and tender flower-shaped shortbread cookies are perfect for spring gatherings, offering a melt-in-your-mouth texture with optional citrus or almond notes.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use unsalted butter for better control of salt.
- 1/2 cup powdered sugar, sifted Sifting helps eliminate lumps.
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can replace up to 1/4 cup with cornstarch for softer cookies.
Optional Flavor Variations
- 1 teaspoon lemon or orange zest Add for citrus flavor.
- 1/4 teaspoon almond extract Use only one optional extract at a time.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sifted powdered sugar until light and pale, about 2-3 minutes. Add the vanilla and any optional zest or almond extract, mixing briefly.
- Gradually add the flour and salt to the creamed mixture, mixing until just combined. The dough should be crumbly but hold together when pinched.
- Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 20-30 minutes.
Baking
- Lightly flour a work surface and roll the chilled dough to about 1/4 inch thick. Use a flower cookie cutter to cut out cookies.
- Transfer cookies to the prepared baking sheet, leaving gaps between them. If desired, create a small well in the center for jam.
- Bake for 12-15 minutes or until edges show a faint golden hue. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or add jam to the centers if using.
Notes
These cookies are simple and perfect for decorating. Use a light touch when rolling out the dough for even baking.