Rose with White Chocolate Shorties

Photo by Martha H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    sticks unsalted butter, room temp.

  • 2/3

    cup powdered sugar, NOT sifted

  • 1/2

    tsp vanilla extract

  • 1/2

    tsp rose extract

  • 1

    Tbsp crushed edible rose petals, chopped fine...use your judgment. it's more for the visual effect.

  • 2

    cups all purpose flour

  • white chocolate for drizzle or a slight brush on the bottom

Directions

In a mixer with paddle adjustment add butter and powdered sugar. Mix for approx 3 minutes until smooth and creamy...no lumps. Add the vanilla and rose extracts along with the rose petals and blend until combined. Add flour to incorporate. Do not over mix. Transfer the dough into a 1 gallon Ziploc freezer baggie. Work the dough down into the corners so there are no air pockets. Seal the baggie, but leave an inch or so open for the last of the air to escape as you are rolling the dough. Now roll out the baggie full of dough so it is flat and the dough has completely filled the baggie. Flip the baggie a few times during rolling so as not to get all bunched up on one side. Roll it evenly and it should be about 1/4 inch thick all over. Refrigerate on FLAT surface for at least 2 hours. Preheat your oven now to 325 F degrees Line 2 baking sheets with parchment paper. Try to work quickly and keep the dough chilled Get your Ziploc dough and cut down the sides of the baggie...unzip the top and peel back top layer from dough. With a long knife cut 6 across and 6 down for 36 nice size cookies. NOTE...don't use the sharpest knife in the kitchen to cut your squares. You don't want to cut through the bottom layer of plastic. Remove squares from bottom layer of baggie with a spatula or by carefully peeling off and place on parchment. They can be fairly close because the don't spread, but do leave a little room for expansion. Place filled cookie sheets (both sheets if they will fit) into the refrigerate for about 10-15 minutes. Bake for 18 - 20 minutes. They should be just golden with a slight light brown edge. Pull them from the oven and slide the parchment from the hot cookie sheet onto a flat surface. Let cool to the touch then onto a wire cooling rack. When completely cooled they can be stored in an airtight container for at least a few days or until you are ready to decorated with the white chocolate if you choose to do so. Don't get heavy handed with the white chocolate. You don't want to over power the delicate rose flavor.

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