Recipe: Cardamom-Vanilla Shortbread with White Chocolate and Rose Petals
With a name like that these cookies should be beyond difficult to make. They ought to involve soft ball sugar and whisking till your arm is about to fall off, not to mention an acute knack for the pastry arts. It’s almost a shame to discover that the most skill required is rolling the dough into a log.
These slice and bake cookies bursting with the flavors of earthy cardamom tea, warm vanilla and velvety white chocolate are done up in their Sunday best — but easily prepared any day of the week.
So put on your best dress up clothes, these cookies were made for high tea – flora included.
Cardamom-Vanilla Shortbread with White Chocolate and Rose Petals
Makes 2 dozen
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoon ground cardamom
Pinch kosher salt
4 ounces premium white chocolate; melted
24 organic, unsprayed rose petals
Combine butter and sugar in a mixing bowl and beat on medium-high speed until light and fluffy. Add the vanilla extract and combine.
Whisk together flour, cardamom, and salt. Gradually add the flour mixture and beat until just combined.
Form dough into a long log, about 1 1/2 inches in diameter, wrap in wax paper and refrigerate for at least 1 hour.
Preheat oven to 325 degrees F and line two baking sheets with parchment paper. Set aside. Slice chilled dough into 1/2 inch rounds and place on sheets. Bake until pale golden, about 12-15 minutes.
When cookies are completely cooled dip halfway in melted chocolate, place on greased parchment paper, and top with a rose petal. Allow chocolate to set completely before serving.
Rebekah Peppler is a classically trained pastry chef and food writer based in New York City.
(Images: Rebekah Peppler)