How to make Rose Lemon Shortbread cookies?

Rose Lemon Shortbread Cookies – Shortbread in the most basic form is made with 3 ingredients – Flour, Sugar and butter. The secret to making a good shortbread is to use a high quality butter. If the dough is too soft, refrigeration helps to make the dough manageable.
Lemon Glaze – This lemon glaze is quick and easy to make. It’s also a bit adaptable. If you want it a little thicker, add a bit more sugar; if you want a little bit more lemon juice, adjust accordingly until you have the taste and consistency you want.
Crushed Rose petals – Sprinkle crushed dried rose petals to finish the cookies. I used home dried rose petals. You can use store bought dried rose petals too.

Equipment required-

Why use Rice Flour in Shortbread cookies?

Rice flour in shortbread gives it that special sandy texture that sets it apart from the common biscuit, and a pinch of salt helps to balance that rich, delicious sweetness. You can also substitute the rice flour by adding cornflour.

Storing

You can keep cookies at room temperature for up to 7-10 days in an airtight container without glazing. The glazed cookies are best consumed on the same day as the glaze tends to make the cookies soggy. The cookie dough or baked shortbread cookies can be frozen for up to 2 months in the freezer.

Like this recipe? Try more recipes for Valentine’s day!

Rose Lemon Shortbread Cookies

Recipe by thecrumbstoriesCourse: Cookies

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

minutes

Heart shaped cookies for the season of love. A refreshing blend of rose and lemon is fragrant without being overly sweet. These Rose Lemon Shortbread cookies will surely be a winner.

Ingredients

Shortbread Cookies
150 g Unsalted Butter, at room temperature
80 g Icing Sugar/Powdered Sugar
180 g All-purpose flour
50 g Rice Flour
1 tbsp Lemon Zest
1 tsp Rose Petals
1/4 tsp Salt, skip if using salted butter
Lemon Glaze
100 g Icing Sugar
2 tsp Lemon Juice
1 tbsp Rose Petals, crushed

Directions

For Shortbread cookies
In a bowl, combine room temperature softened butter and icing/powdered sugar and beat till pale and fluffy.
Add in the lemon zest and crushed rose petals and mix.
In a separate bowl, sift the flours and add to the fluffy butter. Beat again till a dough forms.
Make a round dough ball and wrap it in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 180C/350F.
Remove the dough from the refrigerator and place it on a lightly floured sheet of parchment paper. Cover the dough with parchment paper on top and roll out the dough in between the sheets until it is about 1/4 inch thick.
Cut the chilled shortbread into hearts using a lightly floured 2 1/2 inch or multiple heart shaped cookie cutter sizes.
Place on a lined baking sheet, spacing about 2 inches apart. Gather up the scraps and re-roll.
If the cookies become soft, place the cut cookies in the refrigerator (this will firm up the dough so the cookies will maintain their shape when baked).
Bake in preheated oven for 8-10 minutes or until the cookies are lightly browned (the longer the cookies bake the more crisp they will be).
Once baked, let the cookies cool in the baking sheet for 15 minutes and then transfer to a cooling rack to cool completely. While the cookies cool, prepare the Lemon glaze.
For Lemon Glaze
Combine Icing sugar and lemon juice in a bowl and whisk till you get a smooth thick pudding like glaze.
Dip one side of the cookies into the glaze holding it from the sides and place them on a sheet of parchment paper.
Sprinkle crushed rose petals.
For a pink rose glaze replace one teaspoon of lemon juice by rose water or rose syrup.
Enjoy!

Notes

How to know when your shortbread is done? The cookies will just be starting to change color on the BOTTOM when ready to take out of the oven. If you want them extra crunchy bake for a few more minutes until you see the edges become golden brown.
Fresh baked cookies will be soft and firm up as they cool.

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