Shortbread Cookies With Edible Flowers

Cookies

Add the butter and powered sugar to mixing bowl with paddle attachment. This can also be done by hand if you prefer, you will just need arm strength. Mix for about 1 minute to combine. Add in vanilla and mix for just a few seconds.

Now, I like this to be a one bowl mix. To do this, add your flours over the butter mixture. Add the salt directly on top of the flours. With a spoon, mix the salt into the flours, just on top. With the salt mixed in, you can now mix it in with the butter mix. Mix this only to combine.

The dough will need to be chilled before going further. Scrape it from the bowl and wrap in saran wrap. Chill at least one hour.

Preheat oven to 350 degrees.

Line 2 baking sheets with parchment paper, set aside.

I rolled my cookie dough between parchment paper. If you don't want to do this, lightly flour your surface and roll there. Roll your cookies about 1/4 inch thick. You can roll them thicker than this, but I like this thickness.

Cut with your cookie cutter, and carefully move to the parchment lined baking sheet. If the dough has softened too much and you rolled it on parchment, place it in the freezer for about 5 minutes, then it will be simple to move

Once the cookies are cut, place your edible flowers on top. Pressing the flowers once placed with a sheet of parchment or your fingers.

Bake until the edges are a very, very light brown. I don't like hardly any color on my shortbread.

Once the cookies are baked, sprinkle immediately with granulated sugar. Allow to cool. Remove and cool.

These are perfect, light and so beautiful!