# What You'll Need:
→ Shortbread Base
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 to 4 tablespoons water
09 - Assorted food coloring (gel or liquid, spring colors)
# How-To Steps:
01 - In a large mixing bowl, beat the softened butter and powdered sugar together on medium speed until pale and creamy.
02 - Blend in the vanilla extract until fully combined.
03 - Sift in all-purpose flour and salt, mixing until a soft dough develops. Avoid overmixing.
04 - Divide dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes to firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Cut out flower shapes using a cookie cutter. Arrange cookies 1 inch apart on prepared sheets.
07 - Bake for 10 to 12 minutes or until edges are lightly golden. Leave on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
08 - In a bowl, whisk powdered sugar and meringue powder together. Gradually add water and whisk until thick and smooth.
09 - Divide icing among small bowls and tint each with desired food coloring. Spoon icing into piping bags fitted with small round tips.
10 - Pipe floral designs onto cooled cookies. Allow icing to dry completely before serving or storing.
