# 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 spring-colored food coloring
# Directions:
01 - Beat softened butter with powdered sugar in a large mixing bowl using an electric mixer until mixture is pale and fluffy.
02 - Blend vanilla extract into the butter-sugar mixture until evenly combined.
03 - Sift flour and salt together, then gently mix into the creamed ingredients until a soft dough forms.
04 - Divide dough into two discs, wrap securely in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll dough to 1/4-inch thickness. Use flower-shaped cookie cutters to cut out cookies. Arrange cookies 1 inch apart on prepared sheets.
07 - Bake in the center of the oven for 10 to 12 minutes or until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a mixing bowl, whisk powdered sugar and meringue powder together. Gradually add water, stirring until icing is thick and smooth.
09 - Divide icing into separate bowls. Mix in desired shades of food coloring. Transfer icing to piping bags fitted with small round tips and decorate cooled cookies with floral designs.
10 - Allow decorated cookies to sit at room temperature until the royal icing is fully dry before serving or storing.
