Vanilla Rose Shortbread Tea Cookies
Add a touch of garden elegance to shortbread cookies with roses. More than 2,500 years ago, the Greek poet Sappho declared roses the queen of flowers. It’s safe to say that this designation—and the rose—have lived up to the hype. Although roses have been cultivated for thousands of years, the ancient Romans are credited with introducing these flowers to the world as a culinary treat.
Roses can add a splash of color as a garnish for drinks, salads, vinaigrettes, tea, or honey. They are also popular additions to spirits like vodka and gin. Roses have a delicate, floral flavor that can be sweet, slightly fruity, or even herbal, depending on the variety. Belonging to the same family—Rosaceae—as many fruits including apples, strawberries, and cherries, roses also contain beneficial elements such as vitamins A and C, along with calcium and iron.
The issue with eating fresh garden roses is first ensuring that they haven’t been exposed to pesticides or chemicals. Additionally, it is not advised to eat roses from a florist or grocery store floral shop. While most roses are safe to eat, it’s always best to double-check. The Fortuniana rose, for instance, is beautiful but toxic. However, specialty stores and online retailers provide a wide variety of edible roses and flowers.
This shortbread recipe is quite the showoff! Not only is its white chocolate ganache sprinkled with delicate, beautiful petals, but the florals are also incorporated into the tea cookie.
Ingredients
¾ cup unsalted butter, softened
½ cup confectioners’ sugar
1 tsp. almond extract
½ tsp. salt
1 ½ cups all-purpose flour
2 Tbsp. dried edible rose petals, plus extra for garnish
White Chocolate Ganache
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute. Add confectioners’ sugar, almond extract, and salt; beat until smooth, about 1 minute, stopping to scrape down sides of bowl.
- With the mixer at low speed, gradually add the flour and rose petals, beating until combined and stopping to scrape down the sides of the bowl. Turn the dough out onto plastic wrap, press it into a disk, and wrap it; refrigerate for at least 30 minutes.
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper or use Silpat liners.
- On a lightly floured surface, roll dough out to a ¼-inch thickness. Using a 2 ¼-inch scalloped cutter, cut cookies from the dough and place them at least ½ inch apart on prepared pans, rerolling the dough as needed. Refrigerate shortbread until firm, about 15 minutes.
- Bake until the edges are set and the surface is dry, about 10 to 15 minutes. Let the cookies cool on the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Line a separate baking sheet with fresh parchment paper. Dip each cookie into White Chocolate Ganache, gently scraping away any excess from the bottom; then sprinkle with petals. Place the shortbread on the prepared pan and allow it to stand until the ganache sets. Due to humidity, setting time can range from 15 minutes to a few hours. Store in an airtight container at room temperature for up to 1 week. Makes about 18.
White Chocolate Canache
Makes about 1 cup
8 ounces white chocolate, finely chopped
1 Tbsp. unsalted butter, room temperature
¼ cup heavy whipping cream
Combine white chocolate, butter, and whipping cream in a heatproof bowl. Microwave in 15-second intervals, stirring in between, until the chocolate melts and the mixture becomes smooth. Allow it to stand for 5 minutes before using.