A take on classic shortbread, in a shade of pink fit for our Breast Cancer Awareness month!
1 cup of butter, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon rose water
2 1/2 cups all-purpose flour
Heat oven to 350 F. In a large bowl, use an electric mixer to beat butter, powdered sugar, vanilla and rose water until combined.
Stir in flour by hand, adding melted butter or water if it’s too dry and crumbly.
Roll out until 1/2-inch thick on a floured surface and use a cookie cutter to cut your desired shape.
Place the cookies on a cookie sheet and pop in the freezer for 10 minutes (this helps the cookies keep their shape).
Bake for 14 to 16 minutes until the cookies just start to get golden brown. Cool on wire rack before glazing.
PINK GLAZE INGREDIENTS:
2 cups powdered sugar
2 tablespoons milk
Edible dried rose petals for topping
Slowly add milk into powdered sugar while whisking. If you need more milk, add until the glaze is thick. Immediately frost cookies using a butter knife and drop in a few rose petals. Place plastic wrap on top (touching the glaze to create a seal) and keep in the fridge to store.