INGREDIENTS
1 cup salted butter, room temperature
2/3 cup granulated sugar
2 1/4 cup all purpose flour
3/4 tsp rose water (I use cortas brand)
1/2 tsp vanilla extract
3 tbsp finely blended dried rose petals (food grade)
3 tbsp heavy cream
TOPPINGS
1 cup white chocolate, melted (I like the Ghirardelli brand)
2 tbsp finely blended dried rose petals (food grade)
2 tbsp finely chopped pistachios
PREP
- Preheat oven to 350°F.
- Line baking sheets with parchment paper then set to the side.
- Add butter, sugar, flour, vanilla, rose water, salt, and rose petals into a mixing bowl. Mix using a hand or stationary mixer on low until the mixture is a crumbly texture. Add heavy cream and mix until blended and use hands to form the dough into a well mixed flat ball of dough.
- Wrap dough in plastic wrap and refrigerate for 20 minutes.
- Cut dough in half and roll out one half at a time by placing one ball between two sheets of parchment paper. Roll until about a 1/4 inch thick. Place in the freezer for 5 minutes. After taking out of the freezer, immediately use cookie cutter to cut the dough into cookies. I used a fluted round edge cutter.
- Continue to roll and cut the rest of the dough until no dough is left.
- Place cookies onto the parchment-lined baking sheets 1 inch apart. Bake for 15 minutes or until the edges of the cookies just start to brown. Cool completely.
- Melt chocolate according to directions and place in a small bowl that is wide enough to dip your cookies in.
- Dip the cookies into the chocolate or use a spoon to coat the cookies until half is covered. Place on a parchment-lined baking sheet.
- Sprinkle each cookie with chopped pistachios and crushed rose petals.