Enjoy the Floral Symphony
Delight in the enchanting aroma and delicate taste of these Rose petal shortbread cookies. The infusion of rose petals into our magical shortbread cookie dough creates a culinary masterpiece that embodies elegance and sophistication.
Take stroll of indulgence with our Rose Petal Butter Cookies—a delightful recipe made with our Limitless Creations: Shortbread Cookie Dough Magic. Elevate your baking experience with this exquisite creation, perfect for tea time or as a thoughtful gift.
Personalized Touch
For an added flourish, consider decorating the cookies with a sprinkle of additional rose petals or edible flowers. This not only enhances the visual appeal but also adds a touch of botanical charm to your creations.
Unveil the elegance of your baking repertoire with our Rose petal shortbread cookies recipe. Crafted with the magic of Limitless Creations: Butter Cookie Dough, these cookies are a sensory delight that captures the essence of roses in every bite. Embrace the magic and let your baking journey blossom with each delightful mouthful!
Rose Petal Shortbread Cookies
Equipment
- 1 Cookie Sheet
Ingredients
- 1 log/disk shortbread Cookie Dough
- 1/2 cup Dried Rosebuds / Rose Petals – Finely chopped This had to be food / tea grade
- 1 tsp Rose Water A little goes a long way
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Allow shortbread cookie dough to come back to room temperature.
- Once the dough has softened, create a crater in the middle of the dough and add rose water. Gently fold the dough over onto itself a few times to allow the rose water to bind with the dough.
- * Options 1:Chop up dried rose buds/petals and spread onto rose water dough and fold gently until evenly distributed throughout the dough.
- * Option 2:Scoop out tablespoon-sized portions of dough, roll them into ball forms, then press a rosebud or crushed rose petals into the flattened cookie dough.
- Place the balls on the prepared baking sheet, leaving some space between each.
- Cover and place back into fridge for 15 – 20 mins so the dough and become firm once again.
- Bake in preheated oven for about 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the Rosebud shortbread cookies in an airtight container to preserve their freshness and delicate rose flavor.
Notes
- The rose petals has to be food or tea grade, else it’s not edible.
- A few drops of rose water goes a long way. You won’t want potpourri feeling when you bite down on these buttery delights.