These beautiful cookies are perfect for special occasions or to give as gifts. They are dark chocolate dipped black and white cookie with edible rose petals and almonds on vanilla shortbread cookies. Perfect for holidays, Valentine cookies, Mother’s Day, Easter, Teacher Appreciation and any time you need a beautiful dessert.
These only take 20 minutes to prepare and look like they took all day. These are easy enough for anyone to make.
Aren’t those beautiful??? They’re almost too pretty to eat but they’re 100% edible rose petals and delicious.
I had never used dried edible rose petals before but you can buy them anywhere. I’ve got links for buying online below.
Variations for Chocolate Dipped Vanilla Shortbread Cookies
Sprinkles: Omit the almond and dried rose petals and dip in your favorite sprinkles. See these cookies as an example.
Hazelnuts: Omit the almonds and dried rose petals and dip your cookies in crumbled hazelnuts. Yum. Chocolate and hazelnuts are a match made in heaven.
Just Roses: Omit the almonds and just dip the chocolate in edible rose petals. These make a wonderful Valentine cookie.
Black and White Cookie: Don’t sprinkle anything on your chocolate and it will be a rose shortbread black and white cookie.
Other Desserts You Might Love
- Chocolate Lasagna: Hello layers of chocolate and whipped cream! Yes, please!
- Chocolate Dipped Fortune Cookies: These couldn’t be easier. Buy the fortune cookies and dip them in this delicious chocolate.
- Banana Nutella Croissants: I use canned croissant dough for these. In 20 minutes I have the most delicious pastry.
INGREDIENTS:
For Cookies:
- all-purpose flour
- salted butter
- powdered sugar
- pure vanilla extract
- milk
- dried rose petals
For Dipping:
- dark chocolate
- almonds
- dried rose petals
How To Make Edible Rose Petal Vanilla Shortbread Cookies
STEP 1: Preheat oven to 350 F or 175 C.
STEP 2: Put salted* butter, vanilla extract and powdered sugar in a large mixing bowl and beat with an electric mixer until combined and turns fluffy. See butter note below.
STEP 3: Add flour and crushed rose petals into the mixture and mix everything until it gets crumbly. Add around 1 tablespoon of milk and mix all together to form a dough (add a tablespoon of milk more if required).
STEP 4: Make small balls out of the dough and flatten it a little using your palm.
STEP 5: Place them in a baking tray. Bake the cookies for around 15 minutes.
STEP 6: Once done place the cookies on wire rack to cool.
STEP 7: Melt the chocolate in the microwave or using double boiler method. Do not overcook. Chocolate burns easily.
STEP 8: Dip ½ of each cookie in the chocolate and sprinkle almonds and crushed rose petals. Once all the cookies are done place them in the refrigerator for 10 minutes to set.
STEP 9: Store the cookies in an air tight container for 4-5 days. Serve as a Valentine cookie, Mother’s Day cookie, baby shower cookie or just because you love almond cookies and black and white cookies!
*if using unsalted butter add ¼ teaspoon salt while adding flour
Ingredients
Cookie Ingredients
- 2 cups all-purpose flour
- 1 cup salted butter at room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoon milk
- 2 tablespoon dried rose petals
Dipping Ingredients
- 7 oz dark chocolate, melted
- 3 tablespoon sliced and chopped almonds
- 2 tablespoon dried rose petals
Instructions
- Preheat oven to 350 F or 175 C.
- Put salted butter, vanilla extract and powdered sugar in a large mixing bowl and beat with an electric mixer until combined and turns fluffy.
- Add flour and crushed rose petals into the mixture and mix everything until it gets crumbly. Add around 1 tablespoon of milk and mix all together to form a dough (add a tablespoon of milk more if required).
- Make small balls out of the dough and flatten it a little using your palm.
- Place them in a baking tray. Bake the cookies for around 15 minutes.
- Once done place the cookies on wire rack to cool.
- Melt the chocolate in the microwave or using double boiler method.
- Dip ½ of each cookie in the chocolate and sprinkle almonds and crushed rose petals. Once all the cookies are done place them in the refrigerator for 10 minutes to set.
- Store the cookies in an airtight container for 4-5 days.
Nutrition
Comments & Reviews
fireboy and watergirl says
Sounds delicious…. we have some fresh blueberries that would be so yummy in these… perhaps we’ll have brkfst for dinner one night this week!!