# What You'll Need:
→ Shortbread Base
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 to 4 tablespoons water
09 - Assorted colors of food coloring, gel or liquid
# How To Make It:
01 - Using an electric mixer, beat softened butter and powdered sugar together until light and fluffy.
02 - Incorporate pure vanilla extract into the creamed mixture.
03 - Sift all-purpose flour and salt into the bowl. Mix gently until a soft dough forms.
04 - Divide dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
06 - Roll out one disc on a lightly floured surface to 1/4-inch thickness. Cut flower shapes using a cookie cutter.
07 - Place cookies 1 inch apart on prepared sheets.
08 - Bake for 10–12 minutes, until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to wire rack.
09 - Whisk together powdered sugar and meringue powder. Gradually add water, mixing until thick and smooth.
10 - Divide icing among small bowls and mix in desired food coloring.
11 - Transfer icing to piping bags fitted with small round tips. Decorate cooled cookies with floral designs. Allow icing to set completely before storing or serving.
