# What you'll need:
→ Shortbread
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 spring color food coloring (gel or liquid)
# Directions:
01 - Combine softened butter with powdered sugar in a large bowl and beat until the mixture is light and airy.
02 - Incorporate vanilla extract thoroughly into the creamed mixture.
03 - Sift all-purpose flour and salt, then add to butter mixture; mix gently until the dough forms.
04 - Divide dough into two portions, shape into discs, wrap in plastic, and refrigerate for 30 minutes.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll one disc to 1/4-inch thickness. Cut flower shapes with cookie cutter and arrange cookies 1 inch apart on sheets.
07 - Bake for 10 to 12 minutes or until edges are golden. Cool cookies for 5 minutes on sheets, then transfer to wire rack to cool completely.
08 - Whisk together sifted powdered sugar and meringue powder. Add water gradually, mixing until thick and smooth.
09 - Divide icing among small bowls. Incorporate food coloring to achieve desired colors.
10 - Transfer colored icing to piping bags fitted with small round tips. Decorate cooled cookies with floral designs. Let icing set completely before serving or storage.
