Rose Shortbread Cookies Recipe
Calories: 10
Adjust Servings Here: 14 Cookies
Description
Imagine sinking your teeth into a buttery, melt-in-your-mouth rose shortbread cookie, only to be pleasantly surprised by a delicate and unique flavor that lingers on your taste buds. The answer lies within the petals and aroma of roses. You heard it right: the surprising secret ingredient for irresistible rose shortbread cookies.
Ingredients
- 2 cups (250 g) All purpose flour
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter softened, room temperature
- ½ cup (60 g) Powdered sugar
- ¼ tsp Rose extract
- ½ tsp Vanilla extract
- 8 - 10 Roses - petals separated Rehydrated or moistened with water to make them soft.
Instructions
- To begin, gather your ingredients: Make sure your butter is at room temperature, making it easier to cream with the sugar.1 cup Unsalted butter, ½ cup Powdered sugar
- Cream the butter and sugar until light and fluffy in a large mixing bowl. This step is crucial for creating a smooth and tender texture in your cookies. You can use an electric mixer or do it by hand, but thoroughly combine the two ingredients.
- Flavoring - Once creamed, add the vanilla and rose extract. Mix it in properly so everything is well combined.½ tsp Vanilla extract, ¼ tsp Rose extract
- Gradually add the sifted flour to the creamed butter and sugar mixture, mixing until combined. Avoid overmixing, as this can lead to tough cookies.Pro tip - Sift the flour before incorporating it into the dough. Sifting will remove any lumps and aerate the flour, resulting in a lighter and more consistent dough.2 cups All purpose flour, ½ tsp Salt
- Once the dough has come together, turn it onto a lightly floured surface. Use your hands to shape the dough into a flat disc gently. Roll the dough between two pieces of parchment paper to a thickness of about 1/4 inch.
- Press the moist rose petals all over the dough and lightly press them in place. The rose petals will stay stuck to the surface if the dough is soft. If necessary, brush the dough lightly with water to help them stick.8 - 10 Roses - petals separated
- Then, refrigerate it in plastic for at least 30 minutes. Chilling the dough will help it firm up and make it easier to handle.
- Preheat your oven to 325°F /160°C/ Gas mark 3 and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator. Use cookie cutters of your preferred shape to cut out the shortbread cookies. Place them on the prepared baking sheet, leaving a little space between each cookie.Pro tip - Gather the rest of the dough shape into a disc. Place a few more petals on top and, if necessary, chill before you cut them.
- Bake the cookies for 12 – 14 minutes or until they are lightly golden around the edges. Keep an eye on them to prevent over-browning. Once baked, transfer the cookies to a wire rack to cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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