# What You 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 food coloring (gel or liquid)
# Directions:
01 - Combine softened butter with powdered sugar in a large mixing bowl; beat until mixture becomes pale and airy.
02 - Add vanilla extract to the creamed mixture and blend thoroughly.
03 - Sift all-purpose flour and salt over the wet ingredients; mix gently until a soft dough is formed.
04 - Divide dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes to ensure proper texture.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper to prevent sticking.
06 - On a lightly floured surface, roll one disc of chilled dough to 1/4-inch thickness.
07 - Use a flower-shaped cookie cutter to cut out cookies; place them 1 inch apart on prepared sheets.
08 - Bake cookies for 10 to 12 minutes until edges are just turning golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack.
09 - Whisk powdered sugar and meringue powder together; add water gradually, mixing until a thick, smooth icing forms.
10 - Divide icing into small bowls; incorporate desired food coloring for spring-inspired hues.
11 - Transfer colored icing to piping bags fitted with small round tips. Pipe floral designs onto cooled cookies and let icing fully set prior to serving.
