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
- 227 g (1 cup) Unsalted butter softened, room temperature
- 60 g (½ cup) Powdered sugar
- 240 g (2 cup) All purpose flour
- ½ tsp Salt
- ¼ tsp Rose extract
- ½ tsp Vanilla extract
- 8 - 10 Roses - petals separated Rehydrated or moistened with water to make them soft.
Instructions
- Cream – In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar until smooth and creamy.227 g Unsalted butter, 60 g Powdered sugar
- Flavor – Add the vanilla and rose extract and mix until combined.¼ tsp Rose extract, ½ tsp Vanilla extract
- Dough – Add the flour and salt. Mix on low just until the dough comes together. Do not overmix.240 g All purpose flour, ½ tsp Salt
- Roll – Place the dough between two sheets of parchment paper and roll to about ¼ inch (6 mm) thick.
- Rose petals – Lightly moisten the edible rose petals and scatter them over the dough. Gently press or roll them into the surface.8 - 10 Roses - petals separated
- Chill – Transfer the rolled dough to the refrigerator and chill for about 30 minutes, or until firm.
- Cut – Preheat the oven to 325°F (160°C). Cut the chilled dough with a cookie cutter and place the cookies on a parchment-lined baking sheet.
- Bake – Bake for 12 to 14 minutes, until set with just a hint of color around the edges.
- Cool – Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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