The delicious buttery flavor of shortbread combined with the delicate flavor of rose makes one tasty cookie. The lemon glaze was just enough to add a little sweetness to these {Rose} Shortbread Cookies.
My Mom completed the final harvest of her garden herbs this past weekend.The Roses in the garden just celebrated their last hurrah before going to sleep for the winter so she was able to gather a few flowers as well. We love adding edible flowers to salads or to use them to brighten up a plate of hors d’oeuvres. She decided to add them to these buttery shortbread cookies for a flowery treat.
A dear friend of my Mom has a son that is a great cook. He sends his special Lavender Shortbread Cookies to his Mom every year to sell at our Church’s, Chain of Lights Christmas Bake Sale. The first time my Mom tasted them she fell in love! Now she usually buys all of them the second the bake sale opens. She thought the roses would taste just as delicious in these Shortbread Cookies. She was right! Delectable!
{Rose} Shortbread Cookies
Ingredients
For the cookies
- 2 Sticks Unsalted butter ,softened
- 2/3 Cup Confectioner sugar ,NOT Sifted
- 1/2 teaspoon Vanilla extract
- 1/2 teaspoon Rose water
- 1 Tablespoon Crushed edible rose petals ,finely chopped
- 2 Cups All purpose flour
For the lemon glaze
- Link in directions
Instructions
For the Cookies
- In a mixer with paddle adjustment, cream butter and confectioner sugar for about 3 minutes until smooth and creamy. Add vanilla and rose extracts along with the rose petals. Mix until combined. Add the flour and mix just enough to incorporate.
- Place dough into a 1 gallon plastic ziploc bag. Work the dough out into the corners. Remove air from bag and seal. Using a rolling pin, roll the dough in the bag on a flat surface to flatten and level out. Flip the bag and roll out on both sides to make sure it's nice and smooth and even. Place bag in the refrigerator to chill for at least 2 hours to overnight.
- Preheat oven to 325 Degrees F.
- Line a baking sheet with parchment paper.
- Try to work quickly so the dough remains chilled
- Remove bag from fridge. Cut down the sides of bag. Then unseal and peel back the top layer from the dough.
- Using a sharp knife, make 5 evenly spaced slices down and 5 evenly spaced slices across. This should make 36 cookies. (5 cuts should make 6 cookies across and 6 cookies down.)
- Place each cookie on cookie sheet with a bit a space between each. They will not spread much but they need a little space to expand.
- Place cookie sheet in fridge to chill for 15 minutes.
- Once dough is chilled again, place in oven.
- Bake 18-20 minutes.
- Remove cookies to wire cooking rack and cool completely.
- Once cooled. Dip half in lemon glaze.
- I sprinkled with crushed dehydrated rose petals as well...for color.
To make dehydrated roses from fresh petals.
- Place clean dried petals on a paper towel and microwave for 30 second intervals until petals are dried out. The paper towel will absorb the moisture. Use a new paper towel for any additional batches. Chop dehydrated petals or pulse in a blender or food processor with a few tablespoons of sugar.
- Sprinkle over icing while it's still wet so it will stick.
Nutrition
If you don’t have a rose garden in your backyard to harvest edible flowers from here’s a link to a site that sells dried edible flowers and spices. 🙂
Recipe adapted from Jules Food.
These {Rose} Shortbread Cookies would be a great addition to your holiday cookie baking. Looking for some other great cookie recipes? Try these!
Chocolate Dipped Hazelnut Cookies
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I will be sharing this recipe at the following link parties
These sound so unique and delicious! Right when I read the title on foodiefridays I knew I had to come over and check them out! Thanks for the recipe!
Thanks for stopping by Katie! The rose and rose water definitely adds a unique delicate flavor to them. Really delicious!
What is it about shortbread and flowers that is so delectable? I have made lavender as well as lemon rosemary, but not rose. I will have to try some soon.
Visiting from The Weekend Social.
I know Audrey. I’m looking forward to making another batch with the lavender from her garden as well. The flowers really add a unique flavor. Both of my children loved them too. Thanks for stopping by!
Party in your mouth…Birthday, Anniversary, Bridal, Wedding. Thanks for sharing at #theWeekendSocial. Please stop by again Thursday 9:00 PM EST. Pinned!
Thanks KC! See you this Thursday for another great party! Thanks for hosting as always!
Thanks for coming and linking up at #TheWeekendSocial. Please be sure to come back this week starting Thursday at 9PM EST on KitchenDreaming.com ! I hope to see you there! Pinned
Those look so pretty and I can imagine how lovely and light they are. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!