# Components:
→ 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 such as rose petals, lavender, violets, or calendula
08 - 2 tablespoons granulated sugar
# Method:
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 sea 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 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 cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - Arrange cooled cookies in a decorative box for presentation.
