Shortbread with flowers

By Jessica McGovern
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  • 3/4 cup (180 milliliters) butter, room temperature
  • 1/2 cup (120 milliliters) icing sugar
  • 1 teaspoon (5 milliliters) vanilla
  • 1/2 teaspoon (2.5 milliliters) rosewater
  • 1-1/2 cups (360 milliliters) flour
  • 3 tablespoons (45 milliliters) cornstarch
  • 1 egg white, whisked
  • 15-20 edible flowers (more if you are decorating with more than one per cookie)
  • White sugar, for sprinkling


  1. In a bowl, cream together butter and icing sugar in a bowl. Add vanilla and rosewater and mix in. In a separate bowl, sift together flour and cornstarch. Gradually, add flour mixture to butter mixture. Turn out onto floured countertop. Form into a large disc. Cover with plastic wrap. Refrigerate for a few hours. Remove from fridge and roll out into a large circle on floured surface. Cut into desired shapes using cookie cutters. Bake in oven at 350 F (180 C) for 13 minutes. Let cool. Brush tops of cookies lightly with whisked egg white. Carefully place flower on top. Brush top of flower with egg white. Sprinkle with white sugar. Repeat. Bake three to five minutes more at 325 F (165 C). Remove from oven and let cool.

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