Description
Delight in these elegant Rose Shortbread Cookies that marry the buttery richness of classic shortbread with a floral hint of rose water. Each cookie is dipped in smooth white chocolate and garnished with fragrant dried rose petals and crunchy pistachios, making them perfect for special occasions or a sophisticated treat.
Ingredients
Cookie Dough
- 1 cup (227 g) unsalted butter, room temperature
- 2/3 cup (133 g) granulated sugar
- 2 1/3 cups (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
Decoration
- 1 cup white chocolate, melted (preferably Ghirardelli melting wafers)
- 1 tbsp dried rose petals, slightly crushed
- 1 tbsp pistachios, finely chopped
Instructions
- Preheat oven: Set your oven to 350°F (180°C). Line a baking sheet with parchment paper and set it aside for later.
- Mix ingredients: In a mixing bowl, combine the butter, sugar, flour, vanilla extract, rose water, salt, and dried rose petals. Mix on low speed for 2 minutes until the mixture has a coarse, crumbly texture. Then add the heavy cream and mix for an additional 30 seconds to bring it together.
- Chill dough: Form the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 20 minutes to firm up the dough and make it easier to roll.
- Roll and cut cookies: Roll out half of the chilled dough between two sheets of parchment paper until it is about 1/4 inch thick. Freeze the rolled dough for 5 minutes to help it set, then use your cookie cutter to cut out shapes. Repeat the rolling and cutting process with the leftover scraps and remaining dough until all dough is used.
- Bake cookies: Arrange the cut cookies on the prepared baking sheet about 1 inch apart. Bake for 20 minutes or until the edges just begin to brown. Remove from oven and cool completely on a wire rack.
- Dip in chocolate: Pour the melted white chocolate into a wide jar for easy dipping. Dip each cooled cookie halfway into the chocolate, letting excess chocolate drip off. Place the dipped cookies on a parchment-lined baking sheet.
- Decorate and chill: Sprinkle each dipped cookie with finely chopped pistachios and crushed dried rose petals while the chocolate is still wet. Freeze the cookies for 10 minutes to set the chocolate, then store them in an airtight container for up to one week.
Notes
- To avoid over-mixing, mix dough on low speed just until combined.
- Chilling the dough and dough sheets before cutting helps maintain cookie shapes during baking.
- Use quality white chocolate melting wafers for a smooth dip and cleaner finish.
- Store cookies in a cool, dry place in an airtight container to preserve freshness.
- These cookies can be made a day ahead and decorated just before serving if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
