In a large bowl stir the flour, salt and powdered sugar together. Add softened vegan butter, vanilla and dandelion petals. Mix with a handheld mixer, fork or pastry cutter until crumbly and soft. The dough should come together when squeezed in your hands.

Roll dough on a lightly flour surfaced until about 1/3-1/2 of an inch thick.  If you find your dough is sticking, place a sheet of parchment paper on your countertop and sprinkle with a little flour. Form the dough into a ball and place in the middle of the parchment paper. Use another piece of parchment paper for the top, sprinkling a little flour on top of the dough to prevent sticking.  Continue to roll the dough to 1/3 – ½ of an inch thick.

Cut into desired shapes (I used flower cutters buy here on Amazon) and place on prepared baking sheets.

Continue re-rolling the dough until it is all used. Bake in the oven for 12-15 minutes, until the bottom is just slightly golden. Let cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for up to 6 days