Description
These Chocolate Dipped Rose Petal Shortbread Cookies are delicate, buttery, and beautifully aromatic. Infused with rose essence and adorned with edible rose petals, they’re dipped in rich chocolate for a stunning and delicious treat. Perfect for special occasions or as an elegant gift!
Ingredients
Units
Scale
For the Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 tsp vanilla extract
- 1/2 tsp rosewater (adjust to taste)
For Decoration:
- 6 oz dark or semi-sweet chocolate, chopped
- 2 tbsp edible rose petals (available at specialty stores or online)
- Optional: gold leaf or sprinkles for garnish
Instructions
- Make the Shortbread Dough:
- In a large mixing bowl, beat the softened butter, sugar, and salt until light and fluffy.
- Add the vanilla extract and rosewater, mixing well.
- Gradually add the flour, mixing until just combined. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Shape and Bake:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Roll out the chilled dough to about 1/4-inch thickness on a lightly floured surface.
- Use a cookie cutter to cut out shapes and transfer them to the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are lightly golden. Allow cookies to cool completely on a wire rack.
- Dip in Chocolate:
- Melt the chocolate in a heatproof bowl set over simmering water (double boiler method) or in the microwave in 15-second intervals, stirring in between.
- Dip half of each cooled cookie into the melted chocolate, letting the excess drip off.
- Place the cookies on parchment paper and immediately sprinkle edible rose petals on the chocolate before it sets.
- Set and Serve:
- Let the cookies sit at room temperature until the chocolate hardens, or place them in the refrigerator for quicker setting.
- Serve and enjoy!
Notes
- Adjust the amount of rosewater to your preference; a little goes a long way.
- You can use white or milk chocolate instead of dark chocolate if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.