# Components:
→ Shortbread Dough
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon pure vanilla extract
→ Decoration
06 - 24 to 36 small edible flowers (pesticide-free), such as violets, pansies, calendula or rose petals
07 - 1 egg white (optional, for adhering flowers and adding sheen)
08 - 2 tablespoons superfine sugar (optional, for sprinkling)
# Method:
01 - Place the softened butter and granulated sugar in a large mixing bowl and beat with a hand or stand mixer on medium speed until pale and light in texture, about 2 minutes.
02 - Mix in the pure vanilla extract until evenly distributed, scraping the bowl as needed.
03 - Sift the all-purpose flour and fine sea salt over the creamed butter mixture and mix on low speed just until the dough begins to clump; avoid overworking.
04 - Turn the dough onto a sheet of parchment paper, press into a flat disc about 1.5 to 2 cm thick, wrap tightly and chill in the refrigerator for 30 minutes to firm.
05 - Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
06 - Lightly flour a work surface and roll the chilled dough to a thickness of approximately 1/4 inch (6 mm).
07 - Use a round or flower-shaped cutter to stamp cookies and place them on the prepared sheets, spacing about 1 inch (2.5 cm) apart.
08 - If using, lightly brush cookie tops with the egg white, press one edible flower onto each piece, and sprinkle with superfine sugar for a delicate sparkle.
09 - Bake in the preheated oven for 12 to 15 minutes, until edges just begin to gain a light golden color.
10 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.
