Recipe for Flower-Shaped Shortbread Cookies

Preparation of the flowers Gather your flowers in an unpolluted area, away from roads and paved paths. Let your small harvest rest for a few minutes to allow the little inhabitants to escape.

Prepare the dough: Mix the powdered sugar with the softened butter. Add the whole egg, then the flour sifted with the salt. Quickly combine and shape your dough into a ball. Wrap it in plastic wrap and refrigerate for at least 1 hour. Take the dough out of the fridge, lightly flour it, and roll it out to a thickness of about 8 mm. Cut out circles using a glass. Place them on a baking sheet lined with parchment paper. Reserve in the fridge for 15 minutes. Preheat the oven to 175°C.

Lightly dampen the surface of the cookies, then place the flowers on top as you like. Bake the cookies for 15 to 20 minutes. Then take them out and let them cool completely. They are soft when they come out of the oven, which is normal: they will harden as they cool.