Mothers Day Floral Shortbread (Print Version)

Buttery shortbread blended with floral accents, perfect for a special day treat.

# What You'll Need:

→ Shortbread Dough

01 - 1 cup unsalted butter, softened
02 - 2/3 cup powdered sugar
03 - 1/2 teaspoon vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon fine sea salt

→ Decoration

06 - 1 egg white, lightly beaten
07 - 1/4 cup edible dried flowers such as rose petals, lavender, violets, or calendula
08 - 2 tablespoons granulated sugar

# How to Make It:

01 - Preheat oven to 325°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter and powdered sugar until light and fluffy. Mix in vanilla extract.
03 - Sift in flour and salt. Stir until just combined into a soft dough.
04 - Turn dough onto a lightly floured surface. Roll out to 1/4 inch thickness.
05 - Cut into desired shapes using cookie cutters. Place on prepared baking sheets.
06 - Lightly brush each cookie with egg white. Gently press edible flowers onto cookies. Sprinkle with granulated sugar.
07 - Bake 16 to 18 minutes, until edges are pale golden. Do not overbake.
08 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Arrange cookies in a decorative box for presentation.

# Expert Tips:

01 -
  • Easy-to-make British classic dessert with a beautiful presentation.
  • Delicate floral decoration adds a unique, elegant flair perfect for gifting.
  • Vegetarian-friendly with simple, wholesome ingredients.
  • Can be prepared in advance and stored up to a week.
02 -
  • Only use edible, food-grade flowers to avoid toxicity and pesticide exposure.
  • Brush egg white lightly to avoid soggy cookies but enough to help flowers adhere.
  • Monitor baking time carefully to prevent overbaking and keep cookies tender.
  • Store cookies in an airtight container to maintain freshness up to one week.
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