Shortbread cookies

1. Place butter, granulated sugar and vanilla in a large mixing bowl. Use a pastry blender to mix butter and sugar until combined.
2. Add all-purpose flour, coconut flour, salt and orange zest (if using) and continue using the pastry blender to combine until the mixture begins to form a dough that you can press together easily with your hands. It might feel at some point like its not going to come together, but keep going, it will. 
3. Smash the dough to form a large ball with your hands. 
4. Lightly flour a clean work surface. Use a rolling pin to roll the dough 1/4 inch thick. 
5. Use cookie cutters to cut desired shapes. I used a 4-inch diameter round cutter and 1-inch round to cut the centers. 
6. Preheat oven to 350F.
7. Place cookie sheets with cut dough in the fridge for 30 minutes. 
8. Bake for 18-20 minutes until the edges are lightly browned. Let cool completely before moving on to next steps.

Glazing

1. Mix powdered sugar, pinch of salt and milk (OR orange juice) using a fork. Combine until smooth. Gently pick up a cookie by the sides and place top-side down into the glaze to evenly coat. Allow excess to drip back into the bowl. Place cookies on a cooling rack with parchment underneath.
2. Allow the glaze to set. This will take about 30 minutes.

Buttercream

1. Place softened butter in the bowl of a stand mixer with the paddle attachment, beat butter on medium speed for 10 minutes, scraping down the bowl once or twice.
2. Add the powdered sugar, milk, salt, vanilla and beat on medium again for about 5 minutes, scraping down the sides and bottom of the bowl.

Decorating

1. Place desired russian piping tip nozzle in your piping bag and cut to fit.
2. For each color, I use between 1/3 – 1/2 cup of frosting. Place the this amount in a small bowl and add food coloring until desired color is reached. Add to piping bag and gently squeeze it down toward the nozzle (trying to get rid of any air bubbles).
3. Place nozzle very close to cookie surface, gently squeeze, press and quickly lift the nozzle away from the cookie. You might want to practice first on a piece on parchment to get the hang of it.
4. I really just wing the decorating, so this is a loose guide: Pipe 1-2 flowers on each large cookie and select a few of the tiny circles to add a flower to.
5. When you are ready to mix the next color, you can just keep mixing in the same bowl. A little bit of the remaining color is probably not going to be noticed unless you are going for a very specific color. Continue choosing places to put your next style/color of flower, placing come right next to the first flowers you piped and some further away.
6. If the buttercream begins to get too warm, place it in the freezer for about 3 minutes to firm it up.
7. Keep adding more flowers until you feel satisfied. Use small and large star tips (wilton no129 and 2D) to fill in around the flowers with green-colored frosting. Use the same technique as you do with the russian nozzles. You can also use a wilton tip no. 21 to make small rosettes.
8. Decorate with gold pearl sprinkles if desired.
9. Enjoy!