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Chocolate Dipped Rose Petal Shortbread Cookies

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  • Author: KimEasy
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Description

Chocolate Dipped Rose Petal Shortbread Cookies are a delightful treat that combines buttery shortbread with the subtle floral notes of rose, all enhanced by a rich chocolate coating. These cookies are perfect for special occasions or as a unique homemade gift. Here’s how you can make them:

Ingredients

Units Scale

For the Cookies:

  • 1 cup (227g) unsalted butter, softened
  • 2/3 cup (133g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon rose water (ensure it’s food-grade)
  • 2 1/3 cups (292g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons edible dried rose petals, crushed

For the Decoration:

  • 1 cup (about 175g) good quality dark chocolate or chocolate chips
  • 1 tablespoon edible dried rose petals, slightly crushed
  • 1 tablespoon pistachios, finely chopped (optional)

Instructions

  1. Prepare the Dough:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
    • Add the vanilla extract and rose water; mix until well combined.
    • In a separate bowl, whisk together the all-purpose flour and salt.
    • Gradually add the dry ingredients to the butter mixture, mixing on low speed until a crumbly dough forms.
    • Gently fold in the crushed edible rose petals.
  2. Chill the Dough:
    • Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for about 20 minutes to firm up.
  3. Roll and Cut:
    • Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
    • On a lightly floured surface, roll out the chilled dough to a 1/4-inch thickness.
    • Use a cookie cutter of your choice to cut out shapes and place them on the prepared baking sheet about 1 inch apart.
  4. Bake:
    • Bake the cookies in the preheated oven for 15-20 minutes, or until the edges are just starting to turn golden.
    • Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  5. Decorate:
    • Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
    • Dip half of each cooled cookie into the melted chocolate, allowing any excess to drip off.
    • Place the dipped cookies on parchment paper.
    • While the chocolate is still wet, sprinkle the dipped portion with additional crushed rose petals and chopped pistachios, if using.
  6. Set and Serve:
    • Allow the chocolate to set completely at room temperature or place the cookies in the refrigerator for about 10 minutes to speed up the process.
    • Once the chocolate is firm, store the cookies in an airtight container at room temperature for up to a week.

Notes

  • Ensure that the rose water and rose petals used are food-grade to avoid any harmful chemicals.
  • The addition of pistachios adds a pleasant crunch and complements the rose flavor beautifully, but it’s optional.
  • These cookies make for an elegant gift or a delightful accompaniment to afternoon tea.

Find it online: https://newsvks.com/chocolate-dipped-rose-petal-shortbread-cookies/