This buttery shortbread recipe is simple to make and provides a perfect not-too-sweet base for fragrant florals. Try these rose-flavored cookies or experiment with other flavors to make it your own. Choose high-quality butter (such as European-style butter) for the dough and make sure your edible rose petals are still fragrant before you start.
Shortbread dough:
2 cups flour
1 cup (2 sticks) softened butter
3/4 cup powdered sugar
1/2 teaspoon salt
1/4 cup roasted and salted pistachios, chopped fine
2 tablespoons crushed and dried rose petals
1/2 teaspoon rose flower water
Icing:
3/4 cup powdered sugar
1/8 teaspoon rose flower water
1/2 teaspoon melted coconut oil
3 tablespoons heavy cream
1-1/2 teaspoons dried rose petals
Combine flour with pistachios and salt and set aside. In a separate bowl, combine butter with rose petals and powdered sugar and cream for two to three minutes, or until very smooth. Scrap down the bowl with a spatula, then add the rose flower water and mix again to incorporate. Remove the dough and shape into a square or circle log about two inches wide. Wrap in plastic and refrigerate for at least an hour.
When you're ready to bake, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. While the oven heats, unwrap your chilled dough on a cutting board and use a sharp knife to cut slices about 1/4-inch thick. Place the slices on a baking sheet and bake for about 18 minutes, or until the edges are just turning golden. Transfer to racks to cool. When cookies are completely cool, mix icing ingredients in a small bowl until completely smooth. Add additional powdered sugar or heavy cream to adjust consistency as needed. Spread a thin layer on each cookie and let dry before storing or serving.