Mothers Day Floral Shortbread (Printable Version)

Buttery shortbread cookies decorated with edible flowers create an elegant gift for Mothers Day celebrations.

# What You'll Need:

→ 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 (rose petals, lavender, violets, or calendula)
08 - 2 tablespoons granulated sugar

# How To Make It:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.
03 - Sift in flour and salt. Stir until just combined into a soft dough.
04 - Turn dough onto a lightly floured surface. Roll out to 1/4 inch thickness.
05 - Cut into desired shapes using cookie cutters. Place on prepared baking sheets.
06 - Lightly brush each cookie with egg white. Gently press edible flowers onto cookies. Sprinkle with granulated sugar.
07 - Bake 16 to 18 minutes, until edges are pale golden. Do not overbake.
08 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Arrange cookies in a decorative box for gifting.

# Expert Advice:

01 -
  • Easy to make with simple ingredients you likely have on hand.
  • Delicately buttery flavor complemented by floral notes from edible flowers.
  • Beautifully presented, perfect for gifting or special celebrations.
  • Vegetarian and suitable for a variety of dietary preferences.
02 -
  • Use only pesticide-free, food-grade edible flowers to ensure safety and flavor purity.
  • Brush cookies gently with egg white to help flowers adhere without soaking through.
  • Do not overbake; pale golden edges mean perfectly baked shortbread.
  • Store cookies in an airtight container to maintain crispness up to one week.
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