Rose Petal Shortbread Cookie
Make delicate Rose Petal Shortbread Cookies with rose water and edible dried petals. A sophisticated, fragrant shortbread perfect for tea time or special occasions.
Equipment
- mixing bowl
- electric mixer
- rubber spatula
- measuring cups
- measuring spoons
- knife
- cutting board
- plastic wrap
- oven
- baking sheets
- parchment paper
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter at room temperature
- 1/2 cup powdered sugar sifted
- 1/4 cup granulated sugar
- 2 tsp rose water
- 1/4 tsp fine sea salt
- 2 1/4 cups all-purpose flour plus more for dusting
- 2 tbsp edible dried rose petals finely chopped, plus more for garnish
Instructions
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, powdered sugar, and granulated sugar together for 3 to 4 minutes, until the mixture is very light, fluffy, and pale in color.
- Beat in the rose water and fine sea salt until fully combined. Reduce the mixer speed to low and gradually add the 2 1/4 cups of all-purpose flour, mixing just until no dry streaks remain and a soft, crumbly dough begins to form.
- Use a rubber spatula to fold in the 2 tablespoons of finely chopped dried rose petals until they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and gently knead it 4 or 5 times, just until it comes together into a cohesive, smooth ball. Divide the ball in half and shape each half into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap.
- Chill the wrapped dough logs in the refrigerator for at least 2 hours, or until they are very firm. Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Unwrap one chilled dough log at a time. Using a sharp knife, slice the log into rounds about 1/4-inch thick, placing the rounds 1 inch apart on the prepared baking sheets. If desired, gently press a few whole dried rose petals onto the top of each cookie for garnish.
- Bake the cookies for 18 to 22 minutes, rotating the pans halfway through, until the edges are just beginning to turn a very light golden brown. The centers should remain pale and look set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool into a classic, delicate shortbread texture.