Sometimes, the best Valentine’s gift is one that you make by hand, or with love from your kitchen. You don’t have to stress about going to the store, or online, and shopping for a gift. Because everyone likes a great dessert, right?
I found this cookie recipe while perusing the internet and decided to give it a try because I am such a cookie monster. And in the spirit of the Valentine’s Day season, I though a rose-flavored cookie would make a truly romantic dessert.
While this cookie calls for earl grey tea, I thought I might be able to substitute organic edible rose petals to the recipe.
I adapted the recipe I found to include a slight rose flavor, to up the romance level of this dessert and opted to cut them into heart shapes. The result was a Valentine’s day dessert that was as uniquely tasty as it was beautiful.
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I love shortbread cookies because the batter can be whipped up in no time at all. With just a few ingredients you can have a crispy, buttery cookie to enjoy or share. Plus, there are so many things you can add to it, like earl grey tea, lemon, and many others.
There’s a method to the madness:
Just a note on shortbread in general. You might be tempted to skip the refrigeration step, but don’t! Placing the dough in the refrigerator allows the butter in the shortbread to set. If you put them straight in the oven, the cookies will flatten out. They’ll be just as tasty, but not as visually pleasing. Clearly, I’ve done that before!
You can find edible rose petals like these that are non-GMO, vegan, that have so many uses, including teas and cakes. They are such a beautiful deep pink to red color so will stand out in the cookie.
This bag contains buds and petals, and I only wanted the petals, so I was careful to pick the buds out prior to adding them to the batter. Also, I didn’t think I would like to bite down on a whole flower petal, even though they are small, so I finely chopped the petals before adding them.
I found the flavor of the rose petals very delicate and faint, so just to bring out the rose flavor, I added a touch of rose water with the vanilla. I actually substituted for part of the vanilla flavoring because I didn’t want to mess with the liquid content and therefore the texture of the cookie.
Tools You’ll Need:
Measuring cup (I love this set. I think it gives my kitchen a little extra bling, LOL )
Mixer – a small simple one if you’re in the market and have limited space, or just don’t need a big fancy one. This mixer also has great reviews and is currently 20% off!
Parchment paper – a necessity, and precut makes it so convenient
2 cups all-purpose flour
2 tablespoons edible rose petals, finely chopped
1/2 teaspoon salt
3/4 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon rose water
1 cup (2 sticks) butter, room temperature
Mix together the flour, salt, and rose petals until the petals are well incorporated.
Add the confectioners’ sugar, vanilla extract, rose water, and butter. Mix together just until a dough is formed.
Place dough on a sheet of plastic wrap, and roll into a thick flat disk. Wrap the dough tightly and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F.
Cover your surface and rolling pin with a light dusting of flour. Roll the dough until it is about 1/3-inch thick and cut in the shape of your choice.
Place on parchment-lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 10-12 minutes.
Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
Yields about 16 cookies
Final Thoughts on these Rose Petal Shortbread Cookies
I hope you’ll enjoy the light, buttery texture of the shortbread. They’re so cute, don’t you think? These would also be perfect to whip up for a tea party or to just have some on hand when guests come over.
Would you give this recipe a try? What’s your favorite cookie? Tell me in the comments below!
And remember that sharing is caring!
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