Rose shortbread with white chocolate glaze
Fragrant rose-infused shortbread gets a luscious white chocolate coating and a sprinkle of rose petals in this delicate, buttery cookie.
Ingredients
For the shortbread:
- 1 cup butter or ghee (2 sticks)
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon dried rose petals
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour or almond flour
For the white chocolate:
- 4 ounces high-quality white chocolate, finely chopped Bar chocolate works better than chips — Ghirardelli, Valrhona, or Guittard if you have it
- 1 teaspoon neutral oil Optional, for smoother coating
- Dried rose petals, finely crushed Optional, for garnish
Instructions
To make the cookies:
- In a large mixing bowl, combine the butter (or ghee, if using), sugar, lemon zest, dried rose petals, and vanilla. Beat on medium speed until smooth and pale, about 2–3 minutes, scraping down the bowl as needed.
- Add the flour and mix on low speed just until the dough comes together when pressed. Avoid overmixing.
- Generously flour a flat surface and roll out the dough to 1/4-inch thickness, working quickly to prevent softening. Use cookie cutters of your preferred shape to cut out the dough and carefully transfer to a parchment lined baking sheet.
- Cover the baking sheet with plastic wrap and freeze until firm (10-20 minutes), which helps the cookies hold their shape. Roll out the leftover scraps, and repeat with the remaining dough.
- Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until set and just barely golden around the edges. Let cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
To make the white chocolate:
- Place the chopped white chocolate in a heatproof bowl set over a saucepan of barely simmering water (or microwave in 15-second bursts, stirring well between each). Melt until smooth.
- Stir in the oil or cocoa butter, if using, to create a thinner, more fluid coating that won’t overwhelm the delicate shortbread.
- Once cookies are completely cool, dip halfway into the melted chocolate or drizzle over the tops using a spoon.
- Let cookies sit at room temperature until the chocolate is fully set, or refrigerate for 10–15 minutes to speed things along.
- Sprinkle lightly with crushed rose petals before the chocolate sets.
Tried this recipe?Let us know how it was!