# What You’ll Need:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 cup cornstarch
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon vanilla extract
→ Decoration
07 - 2 tablespoons coarse sanding sugar or colored sprinkles, optional
08 - 1/4 cup powdered sugar, for dusting, optional
09 - Edible flower petals or pastel icing, optional
# How-To:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
03 - Mix in the vanilla extract until fully incorporated.
04 - In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt.
05 - Gradually add the dry ingredient mixture to the butter mixture, stirring until just combined. Avoid overworking the dough.
06 - Turn the dough out onto a lightly floured surface and roll to 1/4-inch thickness.
07 - Using a flower-shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing them 1 inch apart.
08 - Sprinkle with sanding sugar or lightly press edible flower petals into the cookies, if desired.
09 - Bake for 12-15 minutes, or until the edges are just beginning to turn golden brown.
10 - Cool the cookies on the baking sheet for 5 minutes.
11 - Transfer to a wire rack to cool completely. Dust with powdered sugar or decorate with pastel icing, if desired.
