Raspberry Rose Shortbread Cookies
Rose petal shortbread cookies filled with white chocolate raspberry ganache
cup (8 ounces)
unsalted butter, room temperature
crushed dried rose petals
cup (4 ounces)
powdered sugar, sifted
pure vanilla extract
fine sea salt
cups (10 ounces)
all purpose flour, sifted
cup (about 4 ounces)
cup (2 ounces)
white chocolate, chopped
Do not use white chocolate chips
dried rosebuds for decoration
Preheat oven to 350ºF. Line two large baking sheets with parchment paper
In a large bowl, beat butter until smooth, with an electric mixer.
Add crushed rose petals and beat on low speed until combined.
Add powdered sugar, vanilla extract and salt. Beat until well combined, about 1-2 minutes.
Beat in flour in two additions, on low speed, just until combined.
Roll dough into 1 1/4 inch balls. Place on prepared baking sheets, about 2 inches apart.
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.
Return cookies to oven and continue baking until edges are light golden brown, about 5-7 more minutes.
If the wells in the cookies lose definition, press again with bottle cap while cookies are still hot on the baking sheet.
Transfer cookies to a cooling rack to cool completely.
Purée raspberries in a blender or small food processor. Pass through a mesh sieve to strain out the seeds.
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.
Transfer purée to a small bowl and set aside.
Place chopped white chocolate in a medium microwave safe bowl.
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.
Pour cream mixture over white chocolate. Let sit for 2 minutes, then stir with a spatula until smooth.
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.
When ganache in cookies has firmed up, decorate with dried rosebud or rose petals, if desired.
*To find dried rose petals,
**To find dried rosebuds,