Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Rose Shortbread Cookies

11 INGREDIENTS • 8 STEPS • 57MINS

Rose Shortbread Cookies

Recipe
Buttery shortbread cookies flavored with rose water, dipped in white chocolate, and sprinkled with rose petals and pistachios.
Add to plan
logo
Rose Shortbread Cookies
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Buttery shortbread cookies flavored with rose water, dipped in white chocolate, and sprinkled with rose petals and pistachios.
57MINS
Total Time
$0.53
Cost Per Serving
Ingredients
Servings
12
us / metric
Unsalted Butter
1 cup
Unsalted Butter, room temperature
Vanilla Extract
as needed
Rose Water
1 tsp
Rose Water
Salt
as needed
Edible Dried Rose Petals
3 Tbsp
Edible Dried Rose Petals
Heavy Cream
3 Tbsp
Heavy Cream
White Chocolate
1 cup
White Chocolate, melted
I like to use Ghirardelli melting wafers
Edible Dried Rose Petals
1 Tbsp
Crumbled Edible Dried Rose Petals
Pistachios
1 Tbsp
Finely Chopped Pistachios
Nutrition Per Serving
VIEW ALL
Calories
351
Fat
21.0 g
Protein
3.3 g
Carbs
37.0 g
Add to plan
logo
Rose Shortbread Cookies
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Cooking InstructionsHide 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 (1 cup), Granulated Sugar (2/3 cup), All-Purpose Flour (2 1/3 cups), Vanilla Extract (as needed), Rose Water (1 tsp), Salt (as needed), 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 2 Add Unsalted Butter (1 cup), Granulated Sugar (2/3 cup), All-Purpose Flour (2 1/3 cups), Vanilla Extract (as needed), Rose Water (1 tsp), Salt (as needed), 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 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 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.
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.
Tags
view more tags
American
Shellfish-Free
Cookies
Easter
Vegetarian
Dessert
Mother's Day
0 Saved
top