In a mixing bowl, cream the softened butter and sugar until light and fluffy.

Add in the vanilla extract and mix well.

Gradually add the flour and salt, mixing until just combined.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 325°F (160°C).

Roll out the chilled dough on a floured surface to about 1/4 inch thick.

Use cookie cutters to cut shapes from the dough and place them on a baking sheet lined with parchment paper.

Gently place the edible flowers on top of each cookie.

Use a rolling pin, covered with parchment paper, to gently roll over the flowers and embed them into the dough.

Brush a little egg white over the flowers if they are heavier to ensure they stick.

Bake in the preheated oven for about 15-20 minutes, or until the edges are lightly golden.

Remove from the oven and let them cool on a wire rack.