Mothers Day Floral Shortbread (Printer-friendly)

Buttery shortbread cookies topped with edible flowers for a beautiful, elegant treat.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1/2 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon fine sea salt

→ Decoration

06 - 1 egg white, lightly beaten
07 - 1/4 cup edible dried flowers
08 - 2 tablespoons granulated sugar

# Directions:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.
03 - Sift flour and salt into the butter mixture. Stir until just combined into a soft dough.
04 - Turn dough onto a lightly floured surface and roll out to 1/4 inch thickness.
05 - Cut dough into desired shapes using cookie cutters. Place shaped cookies on prepared baking sheets.
06 - Lightly brush each cookie with beaten egg white. Gently press edible flowers onto cookies and sprinkle with granulated sugar.
07 - Bake for 16 to 18 minutes until edges are pale golden. Avoid overbaking.
08 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert advice:

01 -
  • Simple to prepare with easy-to-find ingredients.
  • Buttery, tender shortbread with a subtle vanilla flavor.
  • Beautifully decorated with edible flowers for a stunning presentation.
  • Perfectly suited for gifting and special occasions like Mothers Day.
  • Vegetarian-friendly dessert that satisfies with elegance.
02 -
  • Brush cookies gently with egg white to avoid displacing the fragile flowers.
  • Press flowers firmly but carefully so they adhere well during baking.
  • Use parchment-lined baking sheets to prevent sticking and preserve cookie shape.
  • Cool cookies completely on a wire rack before packaging to maintain crispness.
  • Store in an airtight container to keep cookies fresh up to one week.
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