Makes about 18-24 cookies  Melt-in-your-mouth, buttery shortbread cookies are delicious canvases for colorful flowers. You can press edible flowers into shaped cookies before baking, which is easier on the fingers, but the colors will be less vibrant after baking. Or, you can press flowers onto just-baked cookies, but you have to work quickly – those cookies are hot!

Beat together butter, sugar and vanilla until well blended. Combine flour and salt and stir into butter just until blended. Add zest if desired. Wrap dough in plastic wrap, flatten with your hand and chill for one hour.

Preheat oven to 350 degrees. Line a baking sheet with parchment. Roll out dough between plastic wrap about ¼” thick. Cut circles or desired shape with cookie cutters. If dough gets too soft, refrigerate it for a few minutes. If you want to place pressed flowers on dough before baking, add them now. Place cookies 2 inches apart on cookie sheet. Bake 12-14 minutes, or until very lightly colored. Remove from oven. If you prefer to add pressed flowers now, work quickly while the cookies are still hot. Use a spatula and carefully transfer cookies to cooling rack. Sprinkle lightly with granulated sugar. When cool, store airtight. These cookies are fragile, so use extra care in packing.