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Vanilla Rose Shortbread Cookies

Vanilla Rose Shortbread Cookies: Bake a Touch of Elegance

Indulge in the fragrant goodness of Vanilla Rose Shortbread Cookies, a delightful treat combining rich butter and floral notes, perfect for gifting or enjoying with tea.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Traditional
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter softened to room temperature
  • 3/4 cup Granulated Sugar adds sweetness
  • 1 teaspoon Vanilla Extract enhances flavor
  • 1 teaspoon Rosewater can be substituted with almond extract
  • 2 cups All-Purpose Flour ensure proper measurement
  • 1/4 teaspoon Salt balances sweetness
For Dusting (Optional)
  • 1 cup Powdered Sugar for presentation

Equipment

  • Oven
  • mixing bowl
  • hand mixer or stand mixer
  • Rolling Pin
  • cookie cutters
  • baking sheet
  • Parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Mix in the vanilla extract and rosewater, blending until smooth.
  4. In a separate bowl, whisk together the all-purpose flour and salt, then gradually add to the wet ingredients until just combined.
  5. Form the dough into a disc on a floured surface, rolling it to ¼ inch thick, and cut into desired shapes.
  6. Bake cookies for 12-15 minutes, watching for lightly golden edges.
  7. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 30mgPotassium: 20mgSugar: 5gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Maintain freshness by storing in an airtight container for up to a week. Can also be refrigerated for 2 weeks or frozen for 3 months.

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