Rose and Orange Shortbread Cookies
Buttery and crisp vanilla shortbread is filled with the flavor and aroma of dried roses and orange zest. A coating of white chocolate with crushed pistachios and a sprinkling of extra rose petals makes an elegant treat. These rose and orange shortbread cookies are sophisticated, romantic, and ideal for special occasions and gifting.
Ingredients
- 1 cup salted butter softened
- 2/3 cup granulated sugar
- 1 tablespoon dried rose petals crushed
- 3/4 teaspoon rose water
- 3/4 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 tablespoon heavy cream
- 2⅓ cup AP Flour
- 8 ounces white chocolate chopped
- 2 tablespoons pistachios crushed, optional
Instructions
-
Use a hand or stand mixer to Cream the butter and sugar for 5 minutes on medium speed, until pale and fluffy.
-
Scrape the bowl. Then add the rose petals, vanilla, and rose water. Beat for an additional minute.
-
Add the flour, cream, and zest and beat on low speed until a dough forms.
-
Turn the dough onto a piece of lightly parchment paper. Dust lightly with flour then Cover with a second piece of parchment.
-
Roll to 1/4 inch thickness. Cut out hearts or shape of choice. Put onto a baking sheet lined with parchment paper.
-
Then freeze the cookies for 15 minutes.
-
Preheat the oven to 350 degrees F.
-
Bake the cookies for 12-15 minutes.
-
Allow to cool completely before icing.
-
Chop the white chocolate and put into a microwavable bowl. Microwave for one minute then stir. If needed, microwave an additional 15 seconds. Stir until smooth.
-
Dip cookies into white chocolate as desired.
-
Sprinkle with extra rose petals and pistachios.