# What You'll Need:
→ Shortbread
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 - 3–4 tablespoons water
09 - Assorted food coloring, gel or liquid
# Step-by-Step Directions:
01 - In a large mixing bowl, blend softened butter and powdered sugar using an electric mixer until the mixture is light and airy.
02 - Incorporate pure vanilla extract thoroughly with the creamed butter and sugar.
03 - Sift all-purpose flour and salt into the bowl, mixing until a soft, cohesive dough forms.
04 - Divide the dough into two discs, wrap tightly with 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 out one dough disc to a thickness of 1/4 inch. Using a flower-shaped cookie cutter, cut cookies and arrange them 1 inch apart on the prepared sheets.
07 - Bake cookies for 10 to 12 minutes, until just golden at the edges. Allow cookies to cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - In a mixing bowl, whisk powdered sugar and meringue powder. Gradually add water, mixing until icing reaches a thick, smooth consistency.
09 - Divide prepared icing among small bowls, tint with assorted food coloring as desired. Fill piping bags fitted with small round tips and decorate cooled cookies with floral designs. Allow icing to set fully before serving or storing.
