Description
These rose water shortbread cookies are buttery, floral, and utterly irresistible. Infused with delicate rose water and dipped in rich dark chocolate, they’re finished with freeze-dried raspberries and edible rose petals for a sophisticated look and taste. Ideal for celebrations, gifting, or an elegant treat to accompany your tea or coffee.
Ingredients
Scale
- Core Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon food-grade rose water
- 2¼ cups all-purpose flour
- ¼ teaspoon fine sea salt
- Toppings:
- 6 ounces dark chocolate, melted
- 2 tablespoons freeze-dried raspberries, crushed
- Edible rose petals (optional)
Instructions
- Cream softened butter and sugar until light and fluffy.
- Add vanilla extract and rose water; mix until incorporated.
- Gradually mix in flour and salt until a soft dough forms.
- Chill dough for 30 minutes in the refrigerator.
- Roll out to ¼-inch thickness and cut into shapes with a cookie cutter.
- Bake at 350°F (175°C) for 18-20 minutes, or until edges are golden. Cool completely.
- Dip cooled cookies in melted chocolate and sprinkle with crushed raspberries and rose petals.
- Allow chocolate to set before serving.
Notes
- Use food-grade rose water sparingly to avoid an overpowering flavor.
- Only use culinary-grade rose petals for safety.
- Freeze extra dough for up to three months.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: international