Description
Buttery shortbread cookies flavored with rose water, dipped in white chocolate and sprinkled with rose petals and pistachios. Makes 30 cookies
Ingredients
Units
Scale
- 1 cup (227 g) unsalted butter, room temperature
- 2/3 cup (133 g) granulated sugar
- 2 1/3 cup (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
- 1 cup white chocolate, melted (I like to use Ghirardelli melting wafers)
- 1 tbsp dried rose petals, slightly crushed
- 1 tbsp pistachios, finely chopped
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Add butter, sugar, flour, vanilla, rose water, salt, and rose petals into a mixing bowl. Mix on low for 2 minutes until the mixture is a coarse crumbly texture. Add heavy cream and mix for 30 seconds.
- Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 20 minutes.
- Roll out half the dough in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.
- Place the cookies onto the parchment-lined baking sheet 1 inch apart. Bake for 20 minutes or until the edges of the cookies just start to brown. Cool completely on a rack.
- Pour the melted chocolate into a jar that is wide enough to fit your cookies. Dip the cookies into the chocolate until half of it is covered. Shake off any excess chocolate and place on a parchment-lined baking sheet. Sprinkle each cookie with chopped pistachios and crushed rose petals. Freeze for 10 minutes and then store in an airtight container for up to one week.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
