# 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 - Assorted food coloring (gel or liquid)
# Steps:
01 - Cream together the softened butter and powdered sugar using an electric mixer until the mixture is light and fluffy.
02 - Mix in the vanilla extract until fully incorporated.
03 - Sift in the all-purpose flour and salt. Mix until a soft dough has formed without overworking.
04 - Divide the dough into two discs, wrap each disc in plastic wrap, 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.
07 - Cut flower-shaped cookies using a cookie cutter. Place cookies 1 inch apart on prepared sheets.
08 - Bake for 10 to 12 minutes, or until the edges just begin to turn golden. Allow cookies to cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together the sifted powdered sugar and meringue powder. Add water a little at a time, mixing to achieve a thick, smooth consistency.
10 - Divide icing into small bowls. Add desired colors of food coloring and mix well.
11 - Transfer colored icing to piping bags fitted with small round tips. Decorate cooled cookies with floral designs. Let the icing set completely before serving or storing.
