# What You'll Need:
→ Shortbread Dough
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 - 3–4 tablespoons water
09 - Assorted food coloring, gel or liquid
# Directions:
01 - In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer until the mixture becomes light and fluffy.
02 - Mix in the pure vanilla extract, ensuring it is fully incorporated.
03 - Sift the all-purpose flour and salt into the butter mixture and blend just until a soft dough forms. Do not overmix.
04 - Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes to firm up.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper for easy release.
06 - On a lightly floured surface, roll out one disc of chilled dough to a 1/4-inch thickness.
07 - Using a flower-shaped cookie cutter, cut out cookies and arrange them on prepared baking sheets, leaving 1 inch of space between each.
08 - Bake cookies in the preheated oven for 10–12 minutes, or until the edges are just beginning to turn golden.
09 - Let cookies rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10 - In a bowl, whisk together sifted powdered sugar and meringue powder. Gradually add water, mixing until a thick, smooth icing forms.
11 - Divide icing into separate bowls and mix in desired food coloring for vibrant spring hues.
12 - Transfer icing to piping bags fitted with small round tips. Decorate cooled cookies with floral designs. Allow icing to set before serving or storing.
