Fragrant Vanilla & Rose Shortbread Cookies are dipped in chocolate and sprinkled with rose petals and almonds in this tasty cookie recipe.
With Valentine’s Day right around the corner, I thought I’d share this sweet (and very pretty) recipe with you.
These rose petal shortbread cookies have a wonderfully delicate floral flavour that plays off nicely with the buttery sweetness of the shortbread.
Ingredients for the Vanilla & Rose Shortbread Cookies
Flour – Spoon and level the flour when measuring it, or your cookies may end up too dense.
Butter – Don’t use unsalted butter here. Just good old salted butter.
Sugar – I recommend using regular granulated sugar for shortbread.
Vanilla Extract – Adds some flavour and depth to the shortbread
Milk – You can use any milk you like here. It’s just acting to moisten the dough.
Rose Petals – Dried rose petals, make sure they are edible.
Chocolate – I used dark chocolate, it really complements with rose flavour well.
Almonds – Just thin sliced almonds. Roasted or not, blanched or not. Whatever you prefer.
Check out some of my favourite cookie recipes:
These melt-in-your-mouth Lemon Crinkle Cookies are absolutely dreamy. This cookie recipe is one of my favourites, I could have these for dessert everyday and be happy!
Tender Oatmeal cookies get a makeover in this Cinnamoin Apple Oatmeal Cookies recipe. They are sure to be a new favourite cookie.
This Chunky Peanut Butter Cookies recipe features tender classic peanut butter cookies loaded with peanuts.
How to Make Vanilla & Rose Shortbread Cookies
Yield- 20 cookies | Prep Time-20 mins | Bake time-15 mins
Ingredients:
2 cups all-purpose flour
1 cup salted butter at room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 or 2 tablespoon milk
2 tablespoon Dried rose petals
For Dipping:
180 g of dark chocolate melted
3 tablespoons sliced and chopped almonds
2 tablespoons dried rose petals.
Instructions:
Preheat oven to 350 F or 175 C.
Put salted* butter, vanilla extract and powdered sugar in a large mixing bowl and beat with an electric mixer until combined and turns fluffy.
Add flour and crushed rose petals into the mixture and mix everything until it gets crumbly. Add around 1 tablespoon of milk and mix all together to form a dough (add a tablespoon of milk more if required).
Make small balls out of the dough and flatten it a little using your palm.
Place them in a baking tray. Bake the cookies for around 15 minutes.
Once done place the cookies on wire rack to cool.
Melt the chocolate in the microwave or using double boiler method.
Dip ½ of each cookie in the chocolate and sprinkle almonds and crushed rose petals. Once all the cookies are done place them in the refrigerator for 10 minutes to set.
Store the cookies in an air tight container for 4-5 days.
*if using unsalted butter add ¼ teaspoon salt while adding flour
Vanilla & Rose Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup salted butter at room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 or 2 tablespoon milk
- 2 tablespoon dried rose petals
For Dipping:
- 180 g of dark chocolate melted
- 3 tablespoons sliced and chopped almonds
- 2 tablespoons dried rose petals.
Instructions
- Preheat oven to 350 F or 175 C.
- Put salted* butter, vanilla extract and powdered sugar in a large mixing bowl and beat with an electric mixer until combined and turns fluffy.
- Add flour and crushed rose petals into the mixture and mix everything until it gets crumbly. Add around 1 tablespoon of milk and mix all together to form a dough (add a tablespoon of milk more if required).
- Make small balls out of the dough and flatten it a little using your palm.
- Place them in a baking tray. Bake the cookies for around 15 minutes.
- Once done place the cookies on wire rack to cool.
- Melt the chocolate in the microwave or using double boiler method.
- Dip ½ of each cookie in the chocolate and sprinkle almonds and crushed rose petals. Once all the cookies are done place them in the refrigerator for 10 minutes to set.
- Store the cookies in an air tight container for 4-5 days.
- *if using unsalted butter add ¼ teaspoon salt while adding flour
Nutrition Information:
Yield:
20Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Shirley O
Tuesday 9th of February 2021
These would make a nice sweet treat for Valentine's Day! My husband loves Shortbread.