Rose Shortbread Cookies
Recipe adapted from The Charms of Tea: Reminiscences and Recipes
Servings: 26 Cookies
Ingredients
Rose Shortbread Cookies
- 2 cups all purpose flour
- 1 cup unsalted butter, softened
- ½ tsp salt
- ⅔ cup powdered sugar
- ½ tsp pure vanilla extract
- 3 tsp rosewater
Rose Sugar
- 2 tbsp granulated sugar
- 2-3 tbsp culinary rose petals
Instructions
Rose Sugar
- Place rose petals on a sheet of paper towel or parchment paper and gently fold paper into a loose ball. Roll the ball between your hands gently to crush and grind rose petals.
- In a small bowl combine sugar, rose petals and set aside.
Rose Shortbread Cookies
- Combine flour and salt in a bowl and set aside.
- In a mixing bowl, beat butter and sugar until smooth and creamy. Beat in vanilla extract, rosewater and scrape down sides with silicone spatula.
- Gradually mix in the flour and do not over mix. Divide dough in half, transfer onto two sheets of plastic wrap and form into discs. Chill the dough in fridge for 2 hours.
- Line a baking sheet with parchment paper or silicone mat and turn on the oven to 300°. On a well floured surface roll out the cookie dough in ¼ inch thickness. Use 2½ inch cookie cutter to cut out cookies.
- Line cookies 1 inch apart on a baking sheet and bake for 22 - 25 minutes. When cookies are done baking, sprinkle cookies with rose sugar and let cookies cool completely.