Take your cookie plate to a new level with a little twist and a delicious to share , but we won’t blame you for keeping them all to yourself.
If you are planning to bake Christmas cookies that are loaded with festive sprinkles , making this recipe the perfect addition to your holiday cookie platter !!
A delicious twist to traditional Scottish shortbread cookies which is addictive, seeing as how the predominant ingredients are butter and sugar and when it is decked up with white chocolate and rose petals seriously , these cookies can be whipped up in no time and I find it impossible to eat just one. Shortbread cookies are something you can enjoy all year long, but they're particularly perfect during Christmas time as the weather turns colder because they go so well with a hot cup of tea or coffee.
The shortbread is very easy to make, particularly this recipe, which assembles the cookie dough in a food processor. The ingredients are basic staples that you most likely already have in your refrigerator and pantry. There's some chilling time and baking time to these shortbread cookies, of course , but the hands-on time is extremely quick and effortless. In fact, this is a great cookie to bake with little ones who have short attention spans.
Another of the many fabulous things about shortbread is that the serving options are endless. All of you are aware that I like to be a little extra in all thing, I added white chocolate, pearl sprinkles and rose petals to this batch. You make it pretty sure to bake an extra batch of these magical cookies which will disappear within minutes.
Ingredients to make recipe of shortbread cookies :
1 cup all purpose flour
3/4 cup salted butter, room temperature
3/4 cup powdered sugar
1 tablespoon rose water
2 tablespoons dried rose petals
1/2 cup white chocolate, chopped
Sprinkles (pearl)
Method of making the recipe of shortbread cookies:
Preheat oven at 180 degree C.
Line a baking tray with parchment paper and set aside.
In a food processor, add flour, butter, sugar and rose water and pulse few times until everything comes together.
Transfer this mixture into a large bowl or your kitchen shelf and bring the dough together with a light hand. Do not over mix.
Wrap the dough in cling film and refrigerate for an hour.
Remove from the refrigerator and roll out the dough. Cut into the desired shape with the help of cookie cutters.
Place in a baking tray and bake for about 12-15 minutes or until baked. The bottom of the cookie should turn light brown. Remove from the oven and let it cool.
Melt white chocolate and drizzle on top of the cookies. Top with dried Rose petals and sprinkles. Leave it for 20-25 minutes or until the white chocolate sets. Enjoy this with hot cuppa tea or coffee in this winter.
