Raspberry Rose Shortbread Cookies

I don’t think I’ve ever created a recipe that delighted all of my senses as much as these cookies. If you decide to embark on this journey, you’ll start with your sense of smell. Whether you purchase dried rose petals or make them yourself, they’re pleasantly fragrant. I used dried rosebuds, but you can also use dried rose petals. 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 can also place them in a plastic bag and roll over them gently with a rolling pin. Your sense of hearing will be satisfied with the crunching of the delicate, dried rose petals. Next, you’ll use your sense of touch to experience the fun rolling cookie dough into balls and maybe even trigger some childhood memories.

The finished cookies have a rustic, almost shabby chic look with their cracks, rose-speckled dough and beautifully imperfect dried roses. You’ll gaze at your beautiful handiwork. And of course, you’ll sample a warm cookie, before you’re supposed to. 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 1/8 teaspoon or 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. Speaking of 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. U.S. Imperial weights are shown in parenthesis on the recipe.

Print Recipe
Raspberry Rose Shortbread Cookies
Rose petal shortbread cookies filled with white chocolate raspberry ganache
Course Dessert
Servings
cookies
Ingredients
Cookies
Filling
Course Dessert
Servings
cookies
Ingredients
Cookies
Filling
Instructions
Cookies
  1. Preheat oven to 350ºF. Line two large baking sheets with parchment paper
  2. In a large bowl, beat butter until smooth, with an electric mixer.
  3. Add crushed rose petals and beat on low speed until combined.
  4. Add powdered sugar, vanilla extract and salt. Beat until well combined, about 1-2 minutes.
  5. Beat in flour in two additions, on low speed, just until combined.
  6. Roll dough into 1 1/4 inch balls. Place on prepared baking sheets, about 2 inches apart.
  7. Bake for 7 minutes, then remove from oven. Press indentations into each cookie with the flat top of a 1-inch diameter bottle cap, to form wells.
  8. Return cookies to oven and continue baking until edges are light golden brown, about 5-7 more minutes.
  9. If the wells in the cookies lose definition, press again with bottle cap while cookies are still hot on the baking sheet.
  10. Transfer cookies to a cooling rack to cool completely.
Filling
  1. Purée raspberries in a blender or small food processor. Pass through a mesh sieve to strain out the seeds.
  2. Place raspberry purée in a small saucepan. Bring to a boil over medium heat. Turn down heat and simmer until purée is reduced by half, about 5-7 minutes.
  3. Transfer purée to a small bowl and set aside.
  4. Place chopped white chocolate in a medium microwave safe bowl.
  5. In a small saucepan, heat heavy cream over medium heat to a simmer, just until bubbles form around the edges of the pan. Stir in raspberry purée and heat just to a simmer again. Do not boil.
  6. Pour cream mixture over white chocolate. Let sit for 2 minutes, then stir with a spatula until smooth.
  7. Let ganache cool until slightly thickened. Spoon about 1/2 teaspoon into the well of each cookie. Ganache will continue to firm up as it sits.
  8. When ganache in cookies has firmed up, decorate with dried rosebud or rose petals, if desired.
Recipe Notes

*To find dried rose petals, click here.

**To find dried rosebuds, click here.

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