# What You 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 - Food coloring, assorted spring colors
# How-To:
01 - Combine softened butter and powdered sugar in a large mixing bowl. Beat with an electric mixer until pale and fluffy.
02 - Incorporate vanilla extract thoroughly into the creamed mixture.
03 - Sift all-purpose flour and salt together; add to butter mixture and blend until a soft dough emerges. Avoid overmixing.
04 - Divide dough into two equal discs. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - Lightly dust work surface with flour. Roll out one disc to a 1/4-inch thickness. Cut flower shapes using a cookie cutter.
07 - Place cut cookies 1 inch apart on prepared baking sheets.
08 - Bake for 10 to 12 minutes, until edges are just golden. Cool on baking sheet for 5 minutes. Transfer to wire rack to cool completely.
09 - Whisk together powdered sugar and meringue powder in a medium bowl. Add water gradually, stirring until thick and smooth.
10 - Divide icing into separate bowls. Mix in desired colors using food coloring.
11 - Transfer colored icing to piping bags fitted with small round tips. Decorate cookies with floral designs. Allow icing to set fully before serving or storing.
