In the past I have used a sugar cookie recipe for cut outs. No more. This shortbread, once cooked and cooled, is a sturdy cookie. When you cut out the cookies the raw dough is fragile so use care when you transfer to the cookie sheet. I have a set of graduated daisy cutters but you could use round if you like. Once the cookies come out of the oven, let them cool on the cookie sheet before transferring to the rack. Once they begin to cool they harden and are not as delicate.
I used Wilton candy melts in yellow for the centers. You could use any color you like. If making them for a baby shower use pink, blue or both for a gender reveal. Pastel colors would be perfect for an Easter party or Mother’s Day brunch. School colors would be great for a spring graduation party.
If you want to mix up the flavors omit the vanilla and substitute almond, lemon or orange extract.
Daisy shortbread cookies are perfect for wedding showers, baby showers and to welcome spring. I used a large flower cookie cutter and got 13 cookies. If you use a smaller one, the yield should be around 24 cookies. Adapted from The Barefoot Contessa, Ina Garten As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Daisy Shortbread Cookies
Ingredients
Instructions
Notes
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Kelly Lynns Sweets and Treats says
Perfect for Spring! Pinned! Thanks for sharing at Friday Frenzy!