Lemon Rose Shortbread
Delicate and ethereal, contrasting notes creating a harmony that both surprises and delights. This, my friends, is the magic of lemon rose shortbread.
Imagine, if you will, a cookie. Not just any cookie, mind you, but a confection that transports you to a sun-drenched garden, the air alive with the fragrance of roses.
Shortbread itself is a thing of simple beauty. Flour, butter, sugar – a trinity of humble ingredients woven into a buttery canvas. But in the realm of lemon rose shortbread, this canvas becomes a stage for a delightful dance of flavors. The buttery richness of the shortbread crumbles on the tongue, giving way to a burst of zesty lemon. Then, just as it's about to disappear, the whisper of rose arrives, leaving a floral echo that lingers until that last crumb is gone.
Why you'll love this recipe:
- Our shortbread recipe is tried and true, perfect for rolling out and cutting shapes. It doesn't spread or require chilling. Though it's not discouraged. It just won't improve the cookies in any way. Trust me, I've made these more than you want to know.
- The flavor is unique; impress your loved ones with something new and special.
- Even those who "don't enjoy rose" flavor like this cookie!
Botanical shortbreads:
Frolic and fare has a whole category dedicated to botanical shortbreads! Here you will find: lavender lemon shortbread, pine needle shortbread, rosemary lemon shortbread, chamomile shortbread, jasmine shortbread, rose cardamom shortbread, and more!
COOKIES:
- 1 cup butter softened (salted) (225 grams)
- ½ cup powdered sugar (60 grams)
- 2 tablespoons granulated sugar
- ½ cup corn starch (68 grams)
- 1 pinch salt
- 2 cups all-purpose flour (260 grams)
- 1 tablespoon dried organic rose petals
- 1 lemon, zest only - reserve juice for icing
ROSE WATER LEMON ICING:
- 1 cup icing sugar (125 grams)
- Juice of one lemon
- 1 tablespoon rose water*
- ¼ cup milk (4 tablespoons, 57 grams)
- 1 tablespoon Vanilla extract or the beans of 1 vanilla bean pod
How to make them:
COOKIES:
- Preheat oven to 350 degrees F or 176 C.
- Start by making a rose lemon sugar, where all of your flavor will come from. Do this by grinding up your granulated sugar, rose petals and lemon zest together. I use a mortar and pestle, but a food processor or blender works great too. Add your powdered sugar in as well now and mix.
- Cream butter with your rose lemon sugar until well incorporated and fluffy.
- Sift in the flour and cornstarch and gradually mix.
- You will need to get your hands dirty and really mix well to incorporate all of the butter into the flour. Work it with your hands until the dough becomes a ball. At this point, you can chill the dough if you're not ready to bake, but it's not necessary with this dough.
- On a lightly floured surface, roll out dough about ½ inch thick. Cut into desired shapes. I used a heart cookie cutter.
- Bake for 12 minutes. Longer if you want them golden brown and more crisp (my personal preference) But they should be done and have a nice crumb, and still be pale at 12 minutes if your oven temperature is correct. Let cookies cool on cookie sheets for 5 minutes, then transfer to wire rack.
- Let them cool completely and make your icing.
Icing:
- Combine all ingredients in a medium bowl until it has a smooth and runny consistency. If it needs to be thinned more, add a few more drops of milk.
- Dip your cookies into the icing after they have cooled.
Lemon Rose Shortbread
Ingredients
Cookies
- 1 cup butter softened salted (225 grams)
- ½ cup powdered sugar 60 grams
- 2 tablespoons granulated sugar
- ½ cup corn starch 68 grams
- 1 pinch salt
- 2 cups all-purpose flour 260 grams
- 1 tablespoon dried organic rose petals
- 1 lemon zest only - reserve juice for icing
Icing
- 1 cup icing sugar 125 grams
- Juice of one lemon
- 1 tablespoon rose water*
- ¼ cup milk 4 tablespoons, 57 grams
- 1 tablespoon Vanilla extract or the beans of 1 vanilla bean pod
Instructions
- Cookies
- Preheat oven to 350 degrees F or 176 C.
- Start by making a rose lemon sugar, where all of your flavor will come from. Do this by grinding up your granulated sugar, rose petals and lemon zest together. I use a mortar and pestle, but a food processor or blender works great too. Add your powdered sugar in as well now and mix.
- Cream butter with your rose lemon sugar until well incorporated and fluffy.
- Sift in the flour and cornstarch and gradually mix.
- You will need to get your hands dirty and really mix well to incorporate all of the butter into the flour. Work it with your hands until the dough becomes a ball. At this point, you can chill the dough if you're not ready to bake, but it's not necessary with this dough.
- On a lightly floured surface, roll out dough about ½ inch thick. Cut into desired shapes. I used a heart cookie cutter.
- Bake for 12 minutes. Longer if you want them golden brown and more crisp (my personal preference) But they should be done and have a nice crumb, and still be pale at 12 minutes if your oven temperature is correct. Let cookies cool on cookie sheets for 5 minutes, then transfer to wire rack.
- Let them cool completely and make your icing.
- Icing:
- Combine all ingredients in a medium bowl until it has a smooth and runny consistency. If it needs to be thinned more, add a few more drops of milk.
- Dip your cookies into the icing after they have cooled.
Nutrition
Frequently asked questions:
Should you sift flour when making shortbread?
We recommend sifting flour for all baked goods to break up any clumps. It’s especially a good idea in this in a recipe like this that has such few ingredients. However, you can skip this step if you don’t have a sifter.
Why is my shortbread too soft?
Shortbread contains a high amount of butter, so if you find your shortbread too soft, make sure you've chilled your dough before baking. This will allow the butter to harden up a bit. It's also always a good idea to measure ingredients by weight to ensure you have the correct amount of flour to butter ratio.
Do I need to poke holes in my shortbread with a fork?
Forking shortbread is not necessary, but it prevents the butter from bubbling. This shortbread recipe does not require forking.
How should I store shortbread cookies?
Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers.
How long will shortbread last?
Shortbread cookies keep longer than most other cookies, making them perfect for edible gifts or when you need to make something ahead. They even taste better the next day or two after you bake them! They will keep in an airtight container at room temperature for up to 3 weeks or in the freezer for up to three months.
Where can I find rose water or rose petals for this recipe?
You can find rose water at online, or at most large grocery stores in the beverage aisle. You can even make rose water at home with our recipe.
So, dear readers, I invite you to join me in this shortbread soiree. Whip up a batch, gather your loved ones, and let the sun-kissed lemon and delicate rose paint a smile on your face and a song in your heart. For in every bite, there's a reminder that even the simplest pleasures can blossom into extraordinary delights.
No matter your variation, enjoy the delightful dance of sweet citrus and delicate rose in these charming lemon rose shortbread cookies. The aroma will fill your kitchen with fragrant sunshine, and each bite will tantalize your taste buds with a unique and refreshing flavor experience.
