# 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
# Directions:
01 - Combine the softened butter and powdered sugar in a large mixing bowl and beat until pale and airy.
02 - Incorporate the vanilla extract thoroughly into the mixture.
03 - Sift together all-purpose flour and salt, then mix with the creamed ingredients until just blended and a soft dough forms.
04 - Split the dough into two discs, wrap each in plastic wrap, and refrigerate for 30 minutes.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness.
07 - Use flower-shaped cookie cutters to cut out shapes and arrange cookies 1 inch apart on prepared sheets.
08 - Bake for 10 to 12 minutes until the edges are golden. Let cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
09 - Whisk powdered sugar together with meringue powder in a bowl, gradually adding water to achieve a thick, smooth consistency.
10 - Divide icing among bowls and tint with desired food coloring. Place icing into piping bags fitted with small round tips.
11 - Pipe floral designs onto completely cooled cookies. Allow decoration to set fully before storing or serving.
