It’s been an unofficial 2021 goal of mine to do more baking. I’m waaaay more comfortable in the kitchen COOKING and always love trying new recipes, but baking from scratch has always intimidated me. Maybe it’s how PRECISE you have to be on every little step — where as in cooking, you can kind of wing it! Regardless, I’ve been trying out some fun recipes and just HAD to share this one with you. I found this recipe on Milk & Cardimom (you need to read her blog if you don’t already– she has SO many unique recipes) and was inspired to recreate for Valentine’s Day (I made some similar cookies for Christamas with the little wreathes and loved them). What’s cool about this recipe is that the main ingredients are pretty simple as far as the shortbread base goes — and then you can add in whatever you want to take it to the next level or make seasonal. I’ve been on a rose petal kick — I got these freeze dried rose bud/petals off of Amazon and they look gorgeous on just about everything. Plus, the hint of rose smells divine and you can add to teas, lemonade, ice cubes, cookies, cakes, donuts, YOU NAME IT.
Recipe from Milk & Cardimom
Prep Time: 20 Mins | Cook Time: 20 Mins
Makes 30 Cookies
1 cup unsalted butter (room temperature)
2/3 cup regular sugar
2 1/3 cup all purpose flour
1/2 tsp vanilla extract
3/4 tsp rose water
1/4 tsp salt
3 tbsp heavy cream
1 cup white chocolate, melted (I used melting wafers)
1 tbsp dried rose petals (slightly crushed)
1 tbsp pistachios (finely chopped)
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
- Add butter, sugar, flour, vanilla, rose water, salt, and rose petals into a mixing bowl. Mix on low for 2 minutes until the mixture is a coarse crumbly texture. Add heavy cream and mix for 30 seconds.
- Shape the dough into a flat disc and wrap in plastic wrap. Refrigerate for 20 minutes.
- Roll out half the dough in between two sheets of parchment paper until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.
- Place the cookies onto the parchment-lined baking sheet 1 inch apart. Bake for 20 minutes or until the edges of the cookies just start to brown. Cool completely on a rack.
- Pour the melted chocolate into a jar that is wide enough to fit your cookies. Dip the cookies into the chocolate until half of it is covered. Shake off any excess chocolate and place on a parchment-lined baking sheet. Sprinkle each cookie with chopped pistachios and crushed rose petals. Freeze for 10 minutes and then store in an airtight container for up to one week.
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