Ingredients
Basic Dough
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup + 3 tbsp (86 g) powdered sugar
- 2 1/4 cups (256 g) cake flour
Optional Coloring
- Food coloring (pink and purple, a few drops each as needed)
Instructions
- Cream Butter and Sugar: In a large mixing bowl of a stand mixer, add softened butter and powdered sugar. Using the flat paddle attachment, cream together at low speed until combined, then increase to high speed and beat until light and fluffy, about 1 minute. Stop to scrape the sides of the bowl occasionally to ensure even mixing.
- Add Cake Flour: Thoroughly scrape butter from the bowl sides and paddle attachment into the center to ensure even distribution. Add the cake flour to the butter mixture and mix on the lowest speed just until a dough forms. Avoid overmixing.
- Add Color to Dough (Optional): If adding color, mix a few drops of food coloring into the dough on low speed until evenly tinted. For multiple colors, divide the dough accordingly before tinting each portion separately.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes or until firm enough to handle.
- Prepare for Baking: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Portion Dough: Divide dough into scant 1 teaspoon pieces. If making multi-colored flowers, divide each colored dough portion into 42 pieces and the plain dough into 14 pieces. Roll each piece into a smooth ball, weighing them for uniformity if desired.
- Shape Flowers: On the prepared baking sheets, arrange the dough balls to form flowers: place one plain ball in the center, surrounded by six same-colored balls as petals, ensuring the balls touch but are not pressed together. Space flowers 1.5 to 2 inches apart.
- Bake: Bake for 12–15 minutes, until the tops and edges look set with small surface cracks but do not brown significantly. Cookies should be fully cooked but tender.
- Cool and Store: Allow cookies to cool completely on the baking sheet before removing. Store uneaten cookies in an airtight container at room temperature for 1-3 days, or longer in the refrigerator or freezer.
Notes
- Use cake flour for the lightest, most tender texture in the shortbread. All-purpose flour can be substituted but will yield a denser cookie.
- Scraping the butter from the sides of the bowl ensures even distribution and prevents uneven spreading during baking.
- Weighing dough portions ensures uniform cookie size and even baking.
- These cookies do not brown much; look for set edges and small surface cracks as a doneness indicator.
- Food coloring is optional and can be adjusted according to preference for vibrant or pastel tones.
- Store cookies properly to maintain freshness and prevent softening.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
