Make delicious rose petal buttery shortbread cookies dipped in dark chocolate and decorated with crunchy almonds and beautiful rose petals. This easy recipe is perfect for any special occasion.
Ingredients
Cookie Ingredients
2cupsall-purpose flour
1cupsalted butter at room temperature
1cuppowdered sugar
1teaspoonpure vanilla extract
1-2tablespoonmilk
2tablespoon dried rose petals
Dipping Ingredients
7ozdark chocolate, melted
3tablespoonsliced and chopped almonds
2tablespoondried 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. See chocolate tempering method in the notes below.
Dip ½ of each cookie in the chocolate and sprinkle almonds and crushed rose petals. Once all the cookies are done place them in a safe place for 10 minutes to set.
Store the cookies in an airtight container for 4-5 days.
Notes
Melting Chocolate In The MicrowaveChop the chocolate into uniform pieces for even melting and place them in your microwave-safe bowl. Microwave on medium power for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring each time, until the chocolate becomes glossy and smooth.This method avoids overheating and ensures perfectly melted chocolate every time. Embrace this skill for culinary adventures and elevate your treats!Tempering ChocolateTempering chocolate for dipping cookies involves a few key steps to ensure a smooth, glossy finish. Here's a brief instruction on how to do it:
Chop the Chocolate: Start by finely chopping high-quality chocolate. This ensures even melting.
Melting the Chocolate: Use a double boiler or a heatproof bowl over a pot of simmering water. Place about two-thirds of the chopped chocolate in the bowl. Stir gently and allow it to melt without overheating. Aim to reach a temperature of about 110-115°F (43-46°C) for dark chocolate or 105-110°F (40-43°C) for milk or white chocolate.
Cooling and Adding Remaining Chocolate: Remove the bowl from heat. Add the remaining one-third of the chocolate and stir continuously. This process, called 'seeding', helps in cooling the chocolate down. Keep stirring until the temperature drops to about 82-84°F (28-29°C) for dark chocolate or 79-81°F (26-27°C) for milk or white chocolate.
Reheating (if necessary): Once the chocolate has cooled, it might be too thick to work with. Gently reheat it to 88-90°F (31-32°C) for dark chocolate or 85-87°F (29-30°C) for milk or white chocolate. This makes it fluid enough for dipping while retaining its tempered structure.
Dipping the Cookies: Dip your cookies into the tempered chocolate, using a fork or dipping tool. Shake off the excess chocolate and place them on a parchment paper-lined tray.
Setting the Chocolate: Let the chocolate set at room temperature. Avoid refrigerating as it can cause the chocolate to lose its sheen.
Remember, tempering chocolate requires patience and precision in temperature control. A chocolate thermometer can be very helpful in this process. Enjoy your chocolate-dipped cookies!