DIRECTIONS
ICING
Using a wooden spoon or rubber spatula, stir egg whites, powdered sugar, and cream of tartar in a medium bowl until a thick paste forms with no dry spots. Ideally, icing should sit at least 12 hours for sugar to fully hydrate (it can be covered and chilled up to 1 week), but it can be used as soon as cookies have cooled.
Bring to room temperature before using. In separate bowls mix colors with a couple drops of water or glycerin to form a smooth paste. For pastels use about ½ a packet per bowl. Starting slowly add icing to colors. Stir and continue adding until you have reached the desired intensity of color.
Cover your bowls of colored icing well with plastic to avoid them drying out until you are ready to start decorating.
SHORTBREAD
Whisk rice flour, salt, and 2½ cups all-purpose flour in a medium bowl. Using a stand mixer with the paddle on medium-high, beat butter and sugar until very pale and fluffy, about 5 minutes. Mix in dry ingredients on low until fully combined. Form into a flat disk and wrap in plastic and chill at least 2 hours, and up to 2 days.
Preheat oven to 350°. Roll out dough between 2 sheets of lightly floured parchment to ⅛” thick. Using large cutter, cut out 16 rounds, re-rolling scraps. Using small cutter, punch out centers. Bake on parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.
DECORATING
Ice your cookies using the instructions in the link below. This method is called “flooding”. While the icing is still wet add your candied flowers in any design you like. Let them dry completely before storing them in a single layer in an air-tight container.
