Rose Shortbread Cookies

A favorite last-minute cookie recipe to make is a good shortbread cookie. They’re simple, only require a handful of ingredients, and you can add whatever flavor you like to them to make them unique to you!

Ideally, harvest your rose petals from your own garden, to ensure they are pesticide-free and to add that connection to your own garden.

Rose petals look pretty mixed into the dough. Heads up, any petals on the outside of the cookie will brown a little but don’t stress, you’ll be topping them with more rose petals later. The rose shortbread cookies surprisingly do not have an overwhelming flavor of rose, it’s very subtle as most of the rose water evaporated off during the baking process.

Rose Shortbread Cookies

Ingredient Details:
• 1 cup (227 g) unsalted butter, room temperature
• 2/3 cup (133 g) granulated sugar
• 2 1/3 cup (292 g) all purpose flour
• 1/2 tsp vanilla extract
• 3/4 tsp rose water
• 1/4 tsp salt
• 3 tbsp dried rose petals
• 3 tbsp heavy cream
• 1 cup white chocolate, melted (I like to use Ghirardelli melting wafers)
• 1 tbsp dried rose petals, slightly crushed
• 1 tbsp pistachios, finely chopped

Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

2. Add butter, sugar, flour, vanilla, rose water, salt, and rose petals into a mixing bowl. Mix on low for 2 minutes until the mixture is a coarse crumbly texture. Add heavy cream and mix for 30 seconds.

3. Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 20 minutes.

4. Roll out half the dough in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.

5. Place the cookies onto the parchment-lined baking sheet 1 inch apart. Bake for 20 minutes or until the edges of the cookies just start to brown. Cool completely on a rack.

6. Pour the melted chocolate into a jar that is wide enough to fit your cookies. Dip the cookies into the chocolate until half of it is covered. Shake off any excess chocolate and place on a parchment-lined baking sheet. Sprinkle each cookie with chopped pistachios and crushed rose petals. Freeze for 10 minutes and then store in an airtight container for up to one week.