# What You Need:
→ Shortbread Dough
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 colors food coloring, gel or liquid
# How-To:
01 - Combine softened butter and powdered sugar in a large mixing bowl. Beat with an electric mixer until the mixture is light and fluffy.
02 - Blend in the vanilla extract until fully incorporated.
03 - Sift flour and salt into the creamed mixture. Mix just until a soft dough forms; avoid overworking the dough.
04 - Divide dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Roll out one disc at a time on a lightly floured surface to a thickness of 1/4 inch. Cut flower shapes with a cookie cutter and arrange cookies 1 inch apart on prepared sheets.
07 - Bake for 10–12 minutes until edges are just beginning to turn golden. Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a mixing bowl, whisk together sifted powdered sugar and meringue powder. Gradually add water, mixing until the icing is thick and smooth.
09 - Divide icing among small bowls and blend in food coloring as desired.
10 - Transfer colored icing to piping bags fitted with small round tips. Decorate cooled cookies with floral patterns. Allow icing to set fully before serving or storing.
