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.
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.