March is finally here and that means spring is right around the corner. We couldn't be more excited for all that this season has to offer, including warmer weather, baseball, and fresh flower blossoms!

To celebrate the coming of a new season, we decided to experiment with a fun cookie recipe; floral shortbread. We used a classic recipe, which you can find below, and added a few fresh pops of nature as decor. You can choose to follow our lead with pansies and roses, or pick your own varieties of edible flowers. Just ensure they are, in fact, edible, and free of any extra chemical sprays or preservatives. Here is a list of some common edible flowers you can get your hands on with ease. At least a few will be available at your local grocery store or garden store. Of course, the best flowers would be grown in your own garden!

Edible flowers:

Lavender

Pansies

Roses

Honeysuckle

Dandelion

Shortbread recipe:

2 1/4 cups flour

1 1/2 cups sugar

1 egg yolk

1 cup butter

1/2 teaspoon salt

1 teaspoon vanilla extract

Directions:

Whip together butter and sugar until fluffy (about two minutes). Add egg yolk and vanilla (mix for another minute). Add salt and flour, mix until just combined. Rolled out your dough on parchment paper and place in the refrigerator for 10 to 20 minutes. Remove from the refrigerator and using a cookie cutter or mason jar, cut circles into the dough. Here's the fun part! After you've washed your petals, arrange as desired on the top of each circle and roll over lightly with a rolling pin. Place these in the refrigerator for another 30 minutes. Preheat the oven to 350 degrees Fahrenheit and bake on the parchment paper for 10 to 15 minutes or until golden around the edges.

Let us know if you tried this recipe by tagging Western Chief on social media or by leaving a comment below! We'd love to see a picture of your floral decorations too.