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Daisy Shortbread Cookies

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Daisy Shortbread CookiesIt’s time for the Fill the Cookie Jar posts and this month I’ve made an adorable spring flower. I first saw these daisy shortbread cookies when Ina Garten, the Barefoot Contessa, made them on her Food Network show. I don’t really like making rolled cookies but, since these are shortbread and not sugar, I thought I’d give it a whirl. Plus I love daisies and they just look like spring, which has already arrived in Florida.

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.

2 daisy shortbread cookies on a blue plate on a yellow cloth.

Daisy Shortbread Cookies

Yield: 13 cookies with a large cutter
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes

Daisy shortbread cookies are perfect for wedding showers, baby showers and to welcome spring.

Ingredients

  • ¾ pound unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 ½ cups confectioners' sugar
  • 5 teaspoons water
  • 1 teaspoon vanilla extract
  • Yellow white chocolate buttons, for decoration (I used Wilton Candy Melts)

Instructions

  1. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and granulated sugar until they are just combined and add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  2. Preheat oven to 350 degrees F.
  3. Roll the dough ¼-inch thick and cut into flower shapes with a cutter. Place the cookies on an ungreased baking sheet.
  4. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  5. For the glaze, place the confectioners' sugar in a medium bowl and vanilla and water until you have a runny, but not too thick frosting. Using a spoon spread the glaze to the edge of each cookie and garnish the middle of each cookie with a yellow (or other color) chocolate button.

Notes

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

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Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!

Kelly Lynns Sweets and Treats

Wednesday 28th of March 2018

Perfect for Spring! Pinned! Thanks for sharing at Friday Frenzy!

Giant Milk Chocolate Chip Cookies #FillTheCookieJar • Family Around the Table

Thursday 6th of July 2017

[…] Pumpkin cookies for Fall, one of my Mom’s recipes. A cheerful cookie for spring are the daisy shortbread. M&M cookie bars for […]

Cristina

Monday 24th of April 2017

They`re so cute! And also perfect for spring :)

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Friday 24th of March 2017

I absolutely adore shortbread. And these cookies are beautifully perfect for spring!

Christie

Wednesday 15th of March 2017

Those look so adorable! So bright and Spring like. I love using shortbread for cookies. And butter cookies! Have you tried those? SO GOOD!

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