In a medium mixing bowl combine flour and granulated sugar. Using a pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.

Pat or roll the dough into a 7- to 8-inch circle on an ungreased cookie sheet. Using your fingers, press to make a scalloped edge. Cut circle into 8 to 16 wedges; do not separate.

Bake in a 325 degree F oven for 30 to 35 minutes or until bottom just starts to brown and center is set. Cut circle into wedges again while warm. Cool on cookie sheet on a wire rack.

Combine dried egg whites and water. Brush tops of wedges with egg white mixture. Place pansies on top; brush with more egg mixture. Sprinkle with fine sanding sugar. Bake for 5 minutes more. Transfer to wire racks and cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 8 to 16 wedges.

You will need a clear glass rectangular plate, scissors, and lavender tulle ribbon.

Choose a clear glass plate, large enough to hold shortbread wedges. Arrange the shortbread on the plate. Cut a 3-inch-wide strip of tulle ribbon, long enough to wrap around the plate and the shortbread. Tie the ribbon into a bow at the top. Trim the ribbon ends.

After the shortbread is arranged on the plate, tuck more fresh edible flowers around the shortbread wedges.