# What You'll Need:
→ Shortbread Dough
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
# How to Make It:
01 - Using an electric mixer in a large bowl, combine softened butter and powdered sugar. Beat until the mixture is light and fluffy, about 2 minutes.
02 - Mix in vanilla extract until thoroughly incorporated.
03 - Sift in all-purpose flour and salt. Mix on low speed just until a soft dough forms without overworking.
04 - Divide dough into two discs, wrap tightly in plastic wrap, and refrigerate for 30 minutes for easier handling.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll one dough disc to 1/4-inch thickness with a rolling pin.
07 - Using a flower-shaped cookie cutter, cut out cookies. Arrange them at least 1 inch apart on prepared baking sheets.
08 - Bake in preheated oven for 10–12 minutes, until edges begin to turn golden. Allow cookies to cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk together powdered sugar and meringue powder in a medium bowl. Gradually add water until a smooth, thick consistency is achieved.
10 - Divide the icing among small bowls. Add food coloring as desired. Transfer colored icing into piping bags fitted with small round tips.
11 - Use piping bags to decorate the cooled cookies with floral patterns. Allow icing to set completely before storing or serving.
