Rose Shortbread Cookies (Print Version)
# Ingredients:
01 -
1 cup butter, softened.
02 -
⅔ cup granulated sugar.
03 -
2⅓ cups all-purpose flour.
04 -
¾ teaspoon rose water.
05 -
½ teaspoon vanilla extract.
06 -
¼ teaspoon salt.
07 -
1 cup melted white chocolate.
08 -
3 spoons dried rose petals.
09 -
3 tablespoons heavy cream.
10 -
1 spoon ground pistachios.
11 -
1 spoon crushed rose petals for garnish.
# Instructions:
01 -
Combine the butter, sugar, salt, and vanilla in a bowl, then mix in flour, rose water, and rose petals. Toss in cream at the end to bind it together.
02 -
Shape the dough into a round disk, cover it up, and chill for about 20 minutes.
03 -
Flatten the dough between two sheets of parchment until it’s ¼ inch thick. Stick it in the freezer briefly for 5 minutes before cutting out shapes.
04 -
Pop the dough pieces on a lined sheet and bake at 350°F for 20 minutes or until the edges get golden.
05 -
Coat with melted chocolate, then sprinkle crushed pistachios and rose petals over the top. Freeze for 10 minutes to set.
# Notes:
01 -
Store in a container for up to a week.
02 -
Blend leftover scraps into fresh dough.