edible flower shortbread cookies are peak spring! this recipe comes from @loriastern’s gorgeous new book: #eatyourflowerscookbook these were so fun to make and they also taste AMAZING. perfect for mother’s day. 1 ½ cups (3 sticks, 339g) unsalted butter, at room temperature 1 1/3 (300g) cups granulated cane sugar 2 teaspoons (10g) kosher salt 3 egg yolks (60g) 2 tablespoons (25g) Fair Trade vanilla extract 4 cups (611g) all-purpose organic flour ½ cup blue bachelor flowers ½ cup edible flowers In