# 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 to 4 tablespoons water
09 - Assorted food coloring, gel or liquid
# How-To Steps:
01 - Combine softened butter and powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy.
02 - Incorporate vanilla extract into the creamed mixture and blend thoroughly.
03 - Sift in flour and salt. Mix until a soft dough just comes together without overworking.
04 - Divide dough into two disks. Wrap each in plastic wrap and refrigerate for 30 minutes to firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Roll out one disk on a lightly floured surface to 1/4-inch thickness. Cut flower shapes using a cookie cutter. Arrange cookies 1 inch apart on baking sheets.
07 - Bake for 10 to 12 minutes, until edges begin to turn golden. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar and meringue powder. Gradually add water and mix until thick and smooth.
09 - Divide icing into bowls and blend in food coloring as desired. Transfer colored icing into piping bags fitted with small round tips.
10 - Pipe floral designs onto cooled cookies. Allow icing to fully set before serving or storing.
