Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper and set aside.
Step 2
Add
Unsalted Butter (225 g)
,
Granulated Sugar (135 g)
,
All-Purpose Flour (290 g)
,
Vanilla Extract (2 mL)
,
Rose Water (4 mL)
,
Salt (2 g)
, and
Edible Dried Rose Petals (5 g)
into a mixing bowl. Mix on low for 2 minutes until the mixture is a coarse crumbly texture. Add
Heavy Cream (45 mL)
and mix for 30 seconds.
Step 3
Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 20 minutes
Step 4
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.
Step 5
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.
Step 6
Pour the
White Chocolate (170 g)
into a jar that is wide enough to fit your cookies.
Step 7
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.
Step 8
Sprinkle each cookie with
Pistachios (7 g)
and
Edible Dried Rose Petals (2 g)
. Freeze for 10 minutes and then store in an airtight container for up to one week.
