# Components:
→ Shortbread Dough
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 cup (30 g) cornstarch
05 - 1/4 teaspoon fine sea salt
06 - 1 teaspoon vanilla extract
→ Decoration
07 - 2 tablespoons coarse sanding sugar or colored sprinkles (optional)
08 - 1/4 cup (30 g) powdered sugar, for dusting (optional)
09 - Edible flower petals or pastel icing (optional)
# Preparation Steps:
01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a large bowl, cream the butter and granulated sugar together until light and fluffy.
03 - Mix in the vanilla extract until fully combined.
04 - In a separate bowl, whisk together the flour, cornstarch, and salt.
05 - Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overwork the dough.
06 - Turn the dough out onto a lightly floured surface and roll to 1/4 inch (6 mm) thickness.
07 - Using a flower-shaped cookie cutter, cut out cookies and transfer to prepared baking sheets, spacing them 1 inch apart.
08 - Sprinkle with sanding sugar or lightly press in edible flower petals, if desired.
09 - Bake for 12 to 15 minutes, or until the edges are just turning golden.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11 - Dust with powdered sugar or decorate with pastel icing, if desired.
