Shortbread Cookies
3 dozen (1 1/2-inch cookies)
Ingredients
1 cup Butter
2/3 cup Sugar
1 Egg
1 teaspoon Vanilla or Almond Extract
2 ½ cups Flour
1/2 teaspoon Salt
1/2 teaspoon Lemon Rind
Dried Flower Petals. (Rose, Violets, Nasturtiums)
Crystal Sugar
Egg White
Instructions
Preheat your oven to 350°
Cream the Butter and Sugar together until creamy and light in color.
Add the Egg, Vanilla or Almond extract and continue to beat until very smooth.
In a separate bowl place the remaining ingredients together.
Add them slowly into the Butter mixture until well incorporated scraping the bottom of the bowl to ensure even mixing and until a ball has formed.
Gather all of the dough together, cover with wrap and chill for up to an hour.
Remove the dough and lightly dust a countertop with Flour. Working in small batches roll out the dough to ½-¼ thickness. Using a cookie cutter, cut out shapes and transfer to a parchment lined baking sheet.
Bake for 5 min then brush each Cookie with Eggwash and sprinkle with the dried Flower Petals and Sugar.
Bake for another 8- 10 min until the edges slightly brown.
Notes
Edible Flower Petals add beautiful color and fun to these full-proof cookies. Simply cut the petals with scissors and toss with Sugar Crystals instead of colored sprinkles. This is a classic recipe one I have used since my mom taught me how to make cookies as a little girl. If you can’t find dried Petals, you can use fresh Flowers they just won’t hold the color and should be added halfway through your cooking time so the delicate color will hold up a little bit better.