I made this Rose Scented Shortbread for a wedding this weekend.
It’s not the first marriage for either the bride or groom. In fact, both of them are in their 80s. At 82, my mom is getting re-married after being widowed for over 3 years. She’s marrying an “older” gentleman of 85. But you’d never guess by looking at either of them. Mom is planning on retiring from her full-time job as a psychologist, and will finally “settle down”. But, I suspect neither one will sitting back and knitting or whittling though.
So it will be just a simple gathering of immediate family. We’ll celebrate with a luncheon and homemade cake by the bride. I wanted to make a little something to place at each place setting, so I decided on Rose Scented Shortbread, with just a hint of floral overtones. Shortbread is my favorite cookie of all time.
Unpretentious, shortbread has to be the perfect cookie in its simplicity of ingredients. Just flour, butter and sugar come together to make melt-in-your-mouth crumbly perfection. Add just one more ingredient, say an egg, and you no longer have shortbread. Because there are only a few ingredients, this is the time to splurge on the very best butter you can afford. You’ll taste the difference!
Because I love shortbread so much, I’ve gotten wild and crazy with it, and added Lavender, switched the sugar, and made Brown Sugar Walnut Shortbread. And I’ve even taken it the savory direction, and made Rosemary Cheddar Shortbread, which is the perfect nibble for a cocktail party. Don’t be frightened away by the “rose”. This shortbread is delicate in both texture and flavor.Culinary rose petals add just a hint of color and texture and rose water just a slight floral overtone without over-powering the cookie. I used a heart-shaped cutter, but you can also cut it into the more traditional rectangles as well. I made a few changes to my original shortbread recipe, which also has step-by-step photos.
- 2 cups all-purpose unbleached flour
- 1¼ teaspoons kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup confectioner's sugar
- 1 teaspoon rosewater
- 2 Tablespoons culinary rose petals, finely chopped
- Additional sugar and rose petals to sprinkle over the cookies after baking.
- Preheat oven to 300 degrees F.
- Cream butter until light and fluffy.
- Slowly add sugar and rose water, and rose petals, scraping down sides.
- Mix flour and salt together. Add flour all at once, and mix just until incorporated. Do not over-mix.
- Using your hands, pat into a cookie sheet, or use a rolling pin and roll to about ½" thick. If using a cookie cutter, chill dough about 30 minutes, until firm, so it will hold its shape.
- Cut out shapes and place on cookie sheet. Chill again until firm.
- Bake at 300 degrees F. for about 20-25 minutes, until pale and barely golden. Check at 18-20 minutes.
- Remove from oven and sprinkle with rose sugar if desired. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to finish cooling.
- To make rose sugar, put 2 Tablespoons sugar in food processor with 2 teaspoons rose petals. Pulse until petals are finely chopped.
- Store shortbread in an air-tight container for up to 2 weeks.
In addition, this Rose-Scented Shortbread would make a sweet little treat for a bridal or baby shower. I put one cookie in a cellophane bag tied with pale pink ribbon!