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Tender Spring Flower Shortbread Cookies

spring flower shortbread cookies - featured image
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Delicate, buttery shortbread cookies shaped like spring flowers that melt in your mouth with a tender crumb and subtle sweetness.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (90 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1/4 teaspoon salt

Instructions

  1. Cream the butter and sugar: In a large bowl, beat 1 cup (227 g) of softened unsalted butter with 3/4 cup (90 g) powdered sugar until pale and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  2. Add vanilla and salt: Mix in 1 teaspoon of pure vanilla extract and 1/4 teaspoon salt until just combined.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 cups (240 g) all-purpose flour and 1/4 cup (30 g) cornstarch.
  4. Combine dry and wet: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding gently with a spatula until dough comes together. Do not overmix.
  5. Chill the dough: Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
  6. Roll out the dough: Lightly flour your work surface and rolling pin. Roll the chilled dough to about 1/4 inch (6 mm) thickness. Press cracks gently to repair.
  7. Cut and transfer shapes: Use flower-shaped cookie cutters to cut out cookies. Transfer carefully to a parchment-lined baking sheet, spacing about 1 inch (2.5 cm) apart.
  8. Bake: Preheat oven to 325°F (163°C). Bake cookies for 15-18 minutes until edges just start to turn very light golden.
  9. Cool completely: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool fully.

Notes

Keep butter soft but cool to avoid sticky dough or cracking. Chill dough at least 1 hour before rolling. Avoid overmixing flour to keep cookies tender. Watch closely near end of baking to prevent overbaking. Dough can be refrigerated up to 48 hours before rolling. Cookies freeze well for up to 3 months.

Nutrition

Keywords: shortbread cookies, spring cookies, flower shaped cookies, melt in your mouth cookies, easy cookies, buttery cookies, tea time treats

Find it online: https://bouncybowl.com/tender-spring-flower-shortbread-cookies-recipe-easy-melt-in-your-mouth-treats/