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Rose Shortbread Cookies

  • 1 tbsp granulated sugar
  • 2 tbsp dried rose petals
  • 9 ounces unsalted butter very soft
  • 1/2 tsp salt
  • 1 tsp rosewater
  • 1 3/4 cups flour
  • 1/2 cup brown rice flour
  • 1/3 cup powdered sugar
  • superfine sugar (optional)

For the rose sugar:

In a mortar and pestle or spice grinder, grind rose petals with sugar until they become a fine powder.

For the shortbread:

1. Preheat oven to 325 F.

2. Cream butter until light, fluffy, and very soft - it should be the consistency of mayonnaise. Add salt and rosewater and stir to combine well.

3. Add rose sugar and powdered sugar; cream with butter until thoroughly combined.

4. Sift together flour and brown rice flour; stir into butter mixture just until combined.

5. Pat dough evenly into a buttered 8 x 8" pan and smooth the top.

6. Bake until starting to brown at the edges; middle should still be light, about 22-28 minutes.

7. Allow to cool briefly on a wire rack.

8. While still slightly warm, sprinkle superfine sugar over the top of the shortbread, tilting pan to coat evenly or spreading with your fingers. Use a thin knife to slice cookies into desired size. I cut about 1" x 2.5", which is seven cookies by three cookies, for a total of 21.

9. Allow to cool completely.

Keep cookies in an airtight container for up to 2 weeks.

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