Ingredients
The following ingredients have 24 Servings
- 1 cup (227 grams) unsalted butter, room temp
- 2/3 cup (131 grams) granulated sugar
- 1 teaspoon rose water
- 1/2 teaspoon vanilla extract
- 2 1/3 cups (285 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
- melted dark chocolate
- freeze dried raspberry sugar mixture*
- dried rose petals (rose tea)
Instruction
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together softened butter and sugar until smooth. Mix in rose water and vanilla extract.
- Whisk together flour and salt. Add dry mixture to creamed butter. Mix until there are no longer any dry streaks of flour. Dough will be slightly dry and a bit crumbly.
- Wrap dough in plastic wrap and let chill in the fridge for 1 hour (up to overnight).
- Preheat oven to 350 degrees F. Allow dough to rest at room temperature for 10-15 minutes to soften. Roll dough out on a lightly floured work surface to a thickness of 1/4-inch. Stamp out rounds using a 2-inch fluted circle cutter. Gather dough scraps and press together to roll out additional cookies. Place cookies on a parchment lined baking sheet, spacing cookies about 1-inch apart.
- Bake for 18-20 minutes until the edges of the cookies are golden brown. Allow cookies to cool on baking sheet.
