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Lemon Rose Water Cookies

  • Author: Natalie
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: About 2 dozen 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These easy, buttery, melt in your mouth Lemon Rose Water Cookies with white chocolate are crumbly, rich and delicious! 


Ingredients

Scale

FOR THE COOKIES

  • 1 cup unsalted butter
  • 2/3 cup powdered sugar
  • 2 teaspoons lemon zest
  • 3 3/4 teaspoons rose water*
  • 1 egg yolk
  • 1/4 teaspoon vanilla extract
  • 3 teaspoons milk
  • 2 1/4 cup flour
  • 1/4 teaspoon salt
  • 2 teaspoons dried rose petals, crushed and finely chopped (optional)

FOR THE TOPPING

  • 4 ounces white chocolate, melted
  • 1 lemon, for zesting
  • dried rose petals, optional

Instructions

FOR THE COOKIES

  1. Sift together the flour and salt and set aside. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the lemon zest, rose water, vanilla, crushed rose petals (if using) and milk followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated. 
  2.  Once the dough has been mixed, divide it in half. Roll each half out on sheets of parchment paper lightly dusted with flour. Roll out to a circle about 1/4 inch thick. Place each circle on a baking sheet, cover with plastic wrap and chill two hours in the refrigerator. Once chilled, take the dough out of the fridge. Lift the parchment paper off the tray and onto the counter. Run a long knife carefully between the parchment paper and the cookie dough. Use cookie cutters to cut out the cookies. Place the cookies on a baking tray lined with parchment paper.  Cover the tray with plastic wrap and chill for 20 minutes.
  3. Bake at 350 F for 10-12 minutes until the edges just begin to turn golden brown. Let cool on the baking sheets for 10 minutes then transfer them to racks to cool completely. 

FOR THE TOPPING

  1. Once the cookies are baked, melt the white chocolate. Set your microwave to 50% power and heat the white chocolate and shortening in the microwave in 30 second intervals. Give it a stir between intervals until the chocolate is melted and smooth.
  2. Use a spoon to drizzle white chocolate over the cookies. Alternatively, dip or dredge 1/3 or 1/2  of each cookie in the chocolate. Use the side of the bowl or a small spatula to gently wipe away excess chocolate from the bottom or edge of the cookie. Place on a wire rack placed over some parchment paper or a baking sheet (this will catch the chocolate that may drip).
  3.  Immediately zest the lemon over the cookie and garnish with chopped rose petals, if using. Allow the cookies to set about 30 minutes.

Notes

*This amount gives a nice hint of rose water. For a slightly stronger flavor, add an additional 1/4 teaspoon of rose water. 

Keywords: shortbread, cookies, rose water, rose, rose petals, white chocolate