With Valentine’s Day around the corner, we thought we’d share a sweet (and very pretty) recipe. We are big fans of giving classic recipes a twist, and that’s exactly what we did with this take on a vanilla shortbread cookie. Infused with edible rose petals and a tiny splash of rose water, it’s the perfect treat for Feb. 14.
Vanilla & Rose Shortbread Cookies
To create our cookies, we adapted this recipe from Tablespoon.
- 1 cup of butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 2 1/2 cups all-purpose flour
- Heat oven to 350 F. In a large bowl, use an electric mixer to beat butter, powdered sugar, vanilla and rose water until combined.
- Stir in flour by hand, adding melted butter or water if it’s too dry and crumbly.
- Roll out until 1/2-inch thick on a floured surface and use a cookie cutter to cut your desired shape.
- Place the cookies on a cookie sheet and pop in the freezer for 10 minutes (this helps the cookies keep their shape).
- Bake for 14 to 16 minutes until the cookies just start to get golden brown. Cool on wire rack before glazing.
Pink Glaze Ingredients:
2 cups powdered sugar
2 tablespoons milk
Edible dried rose petals for topping
Slowly add milk into powdered sugar while whisking. If you need more milk, add until the glaze is thick. Immediately frost cookies using a butter knife and drop in a few rose petals. Place plastic wrap on top (touching the glaze to create a seal) and keep in the fridge to store.