Whether you’re a lonely heart…
… These Chocolate Dipped Rose Shortbread Cookies will set your heart a flutter.
Chocolate Dipped Rose Shortbread Cookies
You will need…
3/4 cup unsalted butter, room temperate
1/2 cup powdered sugar
1/2 tsp salt
1 tsp vanilla
4 tsp rose water
1 3/4 cup all purpose flour
200g (2 bars) good quality dark chocolate, finely chopped
heart-shaped cookie cutter
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a stand mixer, or electric mixer, cream the butter, sugar, and salt until light and fluffy. Add the vanilla and rose water.
Finally, on low speed, add the flour until all ingredients are well incorporated.
Place the dough in plastic wrap, and chill in the fridge for about an hour.
Roll the dough onto a floured surface to about 1/2″ thick. Using the heart shaped cookie cutter, cut out heart shapes and place onto the baking sheet. Bake for 25-30mins until just golden on top. Set aside to cool.
Place a sheet of parchment paper on a cooling wrack or the counter top. In a double-boiler, melt the chocolate until smooth. Remove from heat. Dip the side of each heart-shaped cookie into the chocolate and place onto parchment paper to cool.
Makes about 24 cookies.
Recipe adapted from savorysimple.net
Buy this cookie cutter to hang off the end of your mug here.