1 C butter- room temperature
½ C Sugar
2 C Flour
1 tsp extract of choice- vanilla, almond, orange, etc.
Pinch of salt
Edible flowers (I got mine at Harmons in the fresh herb section, you could also collect your own)
Spices- cinnamon, chai, rosemary, honey
Preheat oven to 350, line sheet with parchment paper.
Cream together butter and sugar until light and fluffy. Add salt and extract.
Slowly add in the flour and mix until it just comes together, it looked dry to me so I added about 1 tbsp extra butter.
Fold dough together until it forms a ball, wrap in plastic wrap and place in fridge for about 30 minutes.
Take dough out and either roll sheets out to be ¾ inch thick and use a cookie cutter to cut into rounds or get a heaping tablespoon full, roll in a ball and press into circles, about ¾ thick.
Gently press flowers or herbs into top of cookies. Sprinkle herbs on top.
Bake 16-18 minutes until golden, mine were a bit too thick so I had to cook a bit longer.
Allow to cool slightly before transferring to cooling rack. Once cool dust with powdered sugar.
Store in airtight container up to 3 days.