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!!
- 2 cups flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 sticks unsalted butter (soft)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon lemon (or lime or orange) zest
- 1 1/2 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 1/4″ 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.