Fun - these Flower Power shortbread cookies are sure to be a hit this summer!
Whew, the weekend is over! It was busy, busy as I mentioned a couple days ago I was helping a friend with her daughter's wedding at their house. It was a beautiful affair - from the weather to the event. Everything went off without a hitch!
In addition to being a wedding helper, I also made cookies. What could be better for an outdoor wedding but a plate full of 'fresh flowers.'
These cookies are my shortbread recipe below but I made 3 different flavors by substituting either lime or orange (noted below- the pink are also lime since I ran out of green sprinkles).
I also used royal frosting to make the center dot. You can find this recipe by hopping over to see my friend Joan at My Cookie Clinic - she explains it better! In fact, when I ran into a bit of trouble, I emailed her and got some great advice.
I also had a helper for these - my friend Sue came over and we had quite the system for getting them done. She painted the icing and I sprinkled - we had the 155 cookies done in no time!
Pick a bunch today!
Best wishes to the bride and groom! I was glad to be part of your day!!
Get the Recipe
- 2 cups flour
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 sticks unsalted butter (soft)
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon lemon (or lime or orange) zest
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice (or lime or orange)
- colored sprinkling sugar if desired
- Combine the flour, cornstarch and salt in a medium sized bowl
- In a larger mixing bowl beat the butter and powdered sugar until it becomes light and fluffy. Next mix in the vanilla and zest.
- Take the dry ingredients and gradually add them to the butter mixture until it is well blended.
- Flatten into a disk and wrap in plastic wrap – – keep refrigerated for one hour.
- Preheat oven to 350°
- On a lightly floured large cutting board roll the dough ¼″ thick. Use a cookie cutter (your choice), cut and place on parchment paper on a cookie sheet. (about 1″ apart)
- Bake until the bottoms are light brown which takes about 10-12 minutes and be sure to not overbake. Cool on cookie sheets for 5 minutes then place on wire rack to cool completely.
- To make frosting whisk the powdered sugar and lemon juice together, frost cookie and sprinkle with sugar if desired.
- Since I made a royal frosting dot, when it came time to use the frosting, I used a small paint brush to ice the cookie with then used colored sprinkles. I did not stick to the center dot.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 24mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 1g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!