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Annie Starke's Rose Shortbread Cookies

Rose Shortbread Cookies

byAnnie Starke
Total 2 hours and 30 minutes
Active 45 mins
Makes 12 cookies
My grandma used to make buttery shortbread cookies for special occasions. I’ve zhuzhed up her recipe with my own ingredient — rose sugar.
TIP: You can dry your own rose petals if you can’t find them in the store. Just make sure the roses haven’t been treated with pesticide like those from florists often are. Simply remove the petals from a rose, put the petals on a baking sheet, and dry them in a shaded area outside until crisp (away from the sun so they don’t lose their color).
Rose sugar
  • 1 cup granulated sugar
  • 1/2 cup dried food-quality rose petals (see Cook’s Note)
  • 2 sticks (1 cup) unsalted butter, plus more for greasing the pan, at room temperature
  • 3/4 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon flaky sea salt
    1. For the rose sugar: In a food processor, combine the granulated sugar and rose petals. Process until combined. Store the sugar in an airtight glass container.
    2. For the shortbread: Grease a 9-inch-square baking pan with a little butter and set aside.
    3. Add the 2 sticks butter to an electric mixer fitted with the paddle attachment and beat until fluffy, 3 to 5 minutes. Add the granulated sugar and mix to combine.
    4. Set a sieve over a medium bowl. Add the flour and salt and sift the mixture into the bowl. On low speed, slowly add the flour to the butter mixture in the mixer, scraping down the sides and bottom of the bowl every now and again. Mix until combined.
    5. Transfer the dough to the prepared pan and spread it out evenly with a spatula (tapping the pan firmly down on the counter helps level it out too). Prick the top all over with a fork and put the pan in the fridge to chill for about 30 minutes.
    6. Preheat the oven to 300°F degrees. Remove the pan from the fridge and score the chilled dough in the pan into 12 rectangles. Bake in the preheated oven for 50 minutes, or until the middle is firm.
    7. When the cookies are baked sprinkle the top with a small amount of the rose sugar. Store the remaining rose sugar in the airtight container for another use. Let the cookies cool completely in the pan before slicing and removing — it’s easier to slice them in the pan instead of on a cutting board. Enjoy!