Cooking Instructions
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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 (1 cup)
,
Granulated Sugar (2/3 cup)
,
All-Purpose Flour (2 1/3 cups)
,
Vanilla Extract (1/2 tsp)
,
Rose Water (3/4 tsp)
,
Salt (1/4 tsp)
, and
Edible Dried Rose Petals (3 Tbsp)
into a mixing bowl. Mix on low for 2 minutes until the mixture is a coarse crumbly texture. Add
Heavy Cream (3 Tbsp)
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 (1 cup)
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 (1 Tbsp)
and
Edible Dried Rose Petals (1 Tbsp)
. Freeze for 10 minutes and then store in an airtight container for up to one week.
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