Ingredient: white chocolate, finely chopped

I don’t think I’ve ever created a recipe that delighted all of my senses as much as these cookies. I used dried rosebuds in the cookie dough, but you can also use dried rose petals. Whether you purchase dried rose petals or make them yourself, they’re pleasantly fragrant with a subtle flavor. To find dried rose petals, click here. To find dried rosebuds, click here. I pinched the calyx and stem off of the rosebuds to avoid large crunchy bits in the cookies, then I crushed the roses with a mortar and pestle. You’ll hear the satisfying crunch of the delicate, dried rose petals. You can also place them in a plastic bag and roll over them gently with a rolling pin.

The finished cookies have a rustic, almost shabby chic look with their cracks, rose-speckled dough and beautifully imperfect dried roses. And of course, you’ll want to sample a warm cookie. The cookies will taste tender and slightly sweet with a hint of rose. I like a more subtle rose flavor in my baked goods. But if you prefer a stronger rose flavor, feel free to add a small amount of rose water to your dough. Start with 1/4 teaspoon, because a little goes a long way.

If you’re like me, you’ll taste a spoonful of the raspberry ganache because you can and should. For the raspberry ganache, please use a good quality white chocolate! In some recipes, it’s fine to use white chocolate chips or candy melts if you prefer, but NOT this one. In my humble, yet educated opinion, you should never use chocolate chips to make ganache. I studied chocolate in culinary school with a master chocolatier. I never use chocolate chips for ganache because they contain stabilizers that keep them from melting completely, which prevents you from having the smoothest ganache possible. They also contain less cocoa butter and tend to have a waxy mouth feel.

For this recipe, when it comes to butter, you should also be a little bit picky for successful baking. Low quality butter tends to contain more water and your cookies may spread too much. So make sure to use good butter. Your butter should be room temperature, but not warm. If the butter is shiny, it’s too warm. Don’t try to speed up the softening of butter with your microwave. That’s not a hack, in spite of what you may hear on the internet. Microwaves heat unevenly and will potentially melt your butter. The best way to speed up the softening of your butter is to simply cut it into cubes. By the time you get the rest of your ingredients ready, the butter should be soft enough to use. My last, but most important success tip, is to weigh your ingredients.

You’ll find this recipe and more delightful bakes, in my cookbook “Enchanted Baking.” Click here for more info.