Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp rose water
- 1/2 cup powdered sugar
- Pink food coloring
- Edible rose petals
Special equipment needed:
- Stand mixer or hand mixer
- Rolling pin
- Crown-shaped cookie cutter
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add in the flour and salt, and mix until just combined.
4. Add in the rose water and mix until the dough comes together.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
6. Use a crown-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the edges are lightly golden brown.
8. Let the cookies cool completely on the baking sheet.
9. In a small mixing bowl, whisk together the powdered sugar and a few drops of pink food coloring until a smooth glaze forms.
10. Dip the tops of the cooled cookies into the glaze and let them dry for a few minutes.
11. Sprinkle edible rose petals over the glaze to create a crown-like effect.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Total time: 35-38 minutes
Temperature:
325°F (165°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 130
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 25mg
Carbohydrates: 14g
Sugar: 6g
Protein: 1g
Substitutions for ingredients:
- Rose water can be substituted with vanilla extract or almond extract.
- Edible rose petals can be substituted with other edible flowers or sprinkles.
Variations:
- Add lemon zest to the dough for a citrusy twist.
- Use different shaped cookie cutters for different occasions.
- Add chopped nuts or chocolate chips to the dough for added texture.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overwork the dough, as this can make the cookies tough.
- If the dough is too crumbly, add a tablespoon of milk to help it come together.
- To prevent the cookies from spreading too much, chill the dough in the refrigerator for 30 minutes before cutting and baking.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
These cookies are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter in a crown-like shape for a regal presentation.
Garnishes:
Edible rose petals
Pairings:
These cookies pair well with tea or coffee.
Suggested side dishes:
Serve these cookies with fresh fruit or a cheese plate for a sweet and savory snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the cookies are too hard, try reducing the baking time by a minute or two.
Food safety advice:
Make sure to use edible rose petals that have not been treated with pesticides or other chemicals.
Food history:
Shortbread cookies originated in Scotland in the 16th century and were traditionally made with just butter, sugar, and flour.
Flavor profiles:
These cookies have a buttery, slightly sweet flavor with a hint of floral rose water.
Serving suggestions:
Serve these cookies as a sweet treat for a tea party or as a dessert after dinner.
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