# 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 - 3–4 tablespoons water
09 - Assorted gel or liquid food coloring
# Directions:
01 - Combine softened butter and powdered sugar in a large mixing bowl. Beat using an electric mixer until light and fluffy.
02 - Pour in vanilla extract and mix briefly until incorporated.
03 - Sift all-purpose flour and salt over the butter mixture. Mix gently until a soft dough forms.
04 - Divide dough into two equal portions, form each into a disc, wrap in plastic, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness. Cut flower shapes using a cookie cutter and place cookies 1 inch apart on the prepared sheets.
07 - Bake at 350°F for 10–12 minutes, until the edges are lightly golden. Let cookies cool for 5 minutes on the sheets, then transfer to a wire rack until completely cooled.
08 - Whisk powdered sugar and meringue powder together in a bowl. Gradually add water, mixing to achieve a thick and smooth consistency.
09 - Divide icing into smaller bowls and tint each with desired food coloring.
10 - Fill piping bags fitted with small round tips and decorate cooled cookies with floral designs. Allow icing to set completely before serving or storing.
