# 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 gel or liquid food coloring
# How-To Steps:
01 - In a large mixing bowl, beat softened butter and powdered sugar together with an electric mixer until the mixture is pale and fluffy.
02 - Blend in the vanilla extract until evenly combined.
03 - Sift flour and salt into the butter mixture. Mix just until a soft dough forms.
04 - Divide dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes to firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Cut out flower shapes with a cookie cutter and place them 1 inch apart on prepared baking sheets.
07 - Bake for 10 to 12 minutes until edges just start to turn golden. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a bowl, whisk powdered sugar and meringue powder. Add water gradually, mixing until icing is thick and smooth.
09 - Divide icing into small bowls and blend in desired food coloring.
10 - Transfer icing to piping bags fitted with small round tips. Decorate cooled cookies in floral patterns and allow icing to set completely before serving or storing.
