Go Back
Berry Rose Shortbread Cookies with chocolate drizzle and rose petals
Print

Berry Rose Shortbread Cookies

Delicious and easy-to-make shortbread cookies made with freeze-dried strawberries and rose extract, then drizzled with melted chocolate and sprinkled with dried rose petals for a romantic touch.
Course Desserts
Keyword freeze-dried fruit, rose water
Prep Time 30 minutes
Cook Time 10 minutes
Servings 24 cookies

Ingredients

BERRY ROSE SHORTBREAD COOKIE INGREDIENTS

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg, at room temperature
  • 3/4 tsp rose water
  • 1/2 tsp vanilla extract
  • 1 cup freeze-dried strawberries, ground up into a powder**
  • 2 cups all-purpose flour
  • powdered sugar, for rolling out the cookie dough

DECORATING INGREDIENTS

  • 1/3 cup semi-sweet chocolate chips, melted
  • 1-2 tsp shortening (optional)
  • dried edible rose petals

Instructions

DOUGH BAKING INSTRUCTIONS

  • Use a small food processor to blitz the freeze-dried strawberries until you have a fine powder. Set aside.
  • Use your stand mixer to cream together the butter and granulated sugar until well-combined.
  • Beat in the egg, rose water, vanilla extract, and strawberry powder.
  • Add the flour in small batches, beating between each addition, until a soft, thick dough forms.
  • Shape the dough into two flat disks. Wrap each disk in plastic wrap and refrigerate for 1-2 hours, or overnight, until dough is firm.

BAKING INSTRUCTIONS

  • When you’re ready to bake, preheat your oven to 350F.
  • Line 2-4 baking sheets with parchment paper. Set aside.
  • Sprinkle some powdered sugar over your work surface. Unwrap one disk of dough and roll it out to ½-inch thickness on your powdered work surface. Use a cookie cutter to cut out your desired cookie shape.
  • Place the cookies on the prepared baking sheets. These cookies won’t spread as they bake, so you can fit about 9 cookies per sheet. Repeat process with remaining scraps of dough and the second dough disk.
  • Refrigerate the cookie sheets for about 10 minutes before baking.
  • Bake Berry Rose Shortbread Cookies at 350F for 10-12 minutes, or until the edges are lightly browned.
  • Remove baking sheets to a cooling rack. Let cookies cool for a few minutes on the sheets, then remove to the rack to cool completely. Make sure Berry Rose Shortbread Cookies are completely cooled before decorating.

DECORATING INSTRUCTIONS

  • Melt the chocolate chips until smooth. (I do this in 30-second bursts in the microwave, stirring in between each heating until mixture is smooth.)
  • If you want a more pourable mixture, stir shortening, one teaspoon at a time, into the warm melted chocolate.
  • Drizzle the melted chocolate over the Berry Rose Cookies and sprinkle with dried edible rose petals. Let chocolate set until hardened.

Notes

**I used two of these packets to make Berry Rose Shortbread Cookies.