Our property in Umbria is covered in lavender beds, herb gardens, rosemary shrubs almost as tall as I am, and beds of fragrant gorgeous heirloom roses. I love using these flowers and fresh herbs in my kitchen, and have flavored fruit cakes with rosemary, made panna cotta with basil, used lavender in various baked goods, and have created a delicious rose syrup with fresh rose petals that we love to pour over puddings or gelato.
I recently came across a shortbread recipe that combines vanilla bean with rose petals, and I knew I had to try it. I searched online to find food grade dried roses at Amazon.com, and once they arrived, set out to make these cookies.
When it comes to cookies, the only ones I have a hard time turning down, are buttery, tender shortbreads, so I knew that these cookies would be good. I separated the rose petals from the stems, then briefly pulsed them in my blender before using them. These cookies will keep for two weeks in an airtight container at room temperature, but I doubt that they will last that long!
- 1 Cup Unsalted Butter At Room Temperature
- 1/2 Cup Sugar
- 1/2 Teaspoon Salt
- 3 Tablespoons Rose Petals (See Notes Above)
- 1 Vanilla Bean, Scraped
- 2 Cups All-purpose Flour
- Powdered Sugar (Optional)
- Place the butter and sugar in a bowl, and cream together with an electric hand mixer.
- Add the salt, rose petals, and vanilla bean, and mix until blended.
- Add the flour and combine at low speed until just mixed.
- Shape into a ball, wrap in plastic wrap and refrigerate for at least two hours or overnight.
- Preheat oven to 325 degrees F. and line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to a thickness of 1/2 inch, and cut with cookie cutter.
- Place the cookies onto the baking sheets at least an inch apart, and bake for about 12 to 13 minutes, or until the cookies just begin to brown.
- Cool completely before storing. Once cool, you can dust with the powdered sugar if you like.