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Rose petal shortbread

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OK so you probably don’t eat rose petals. But you can, as long as they’re not sprayed, etc. Here’s a recipe for my favorite shortbread but with rose petals added. Now if you don’t want to, you don’t have to add the rose petals. They will still be the best shortbread cookies ever. Let the kids help with this recipe. No matter how much you fool with the dough, the cookies come out tender.

Rose Petal Shortbread

2 sticks salted butter, softened

1/2 cup confectioners sugar

2 teaspoons vanilla

2 cups all purpose flour

1/4 teaspoon baking powder

1 tablespoon minced dried rose petals

 

Preheat oven to 350.  Blend butter, sugar and vanilla together well.

 

Whisk together flour, baking powder and petals until well blended. Pour slowly into butter mixture and blend.

 

Roll out on lightly floured surface to 1/4” thickness.  Put in refrigerator to firm up, about 30 minutes.

 

Cut out as desired and bake on parchment paper or permanent baking mat for 15-20 minutes.  Don’t overbake.  Makes 2 dozen.  Ice if desired with vanilla/rose glaze.

 

 

Vanilla/Rose Glaze

Whisk together:

1 cup confectioners sugar

Water and rose petal water (petal water is optional)

Pour in enough liquid to make thin glaze – start with a 2 teaspoons water and 1/4 teaspoon rose flower water and go from there, adding more water as necessary. If you want to, tint the icing pink.

Permanent link to this article: http://abouteating.com/rose-petal-shortbread/

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