Rose shortbread with yogurt glaze
The holidays are around the corner, and you know what that means: cookie season is upon us. I’ve teamed up with my sweet friends over at Red Pantz to bring you this fresh take on a traditional recipe.
Soft, buttery shortbread blends with the floral flavors of rose in a cookie that’s as easy to make as it is to eat – and will leave your kitchen smelling heavenly!
You can read more about the amazing power of rose in this Red Pantz article about the 9 things that make rose more than a pretty flower.
This cookie gets a tangy kick from a simple yogurt glaze, which is best consumed soon after dunking (the glaze tends to seep into the shortbread if left unattended too long). Personally, I prefer this simple shortbread all on its own.
Slip this into your next homemade, holiday cookie round-up; your lucky recipients will thank you!
Happy holidays!
PrintRose shortbread with yogurt glaze
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Method: Oven
Ingredients
For the shortbread:
- 1 cup butter (2 sticks), or ghee
- 1/2 cup raw, organic sugar
- 1 tablespoon lemon zest
- 1 teaspoon dried rose petals
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour or almond flour
For the yogurt glaze (optional):
- 1 1/2 cups plain, full-fat, organic yogurt
- 3 tablespoons brown sugar
- 1 teaspoon lemon juice
Instructions
To make the cookies:
- In a large mixing bowl, cream together the butter (or ghee, if using), sugar, lemon zest, dried rose petals, and vanilla until light and fluffy, about 3-5 minutes.
- Add the flour and beat until combined, and the dough forms a ball.
- Generously flour a flat surface and roll out your doll to 1/4 inch thickness. Use cookie cutters of your preferred shape to cut out the dough and carefully transfer to a parchment lined baking sheet.
- Cover the baking sheet with plastic wrap and freeze until firm (10-20 minutes). Roll out the leftover scraps, and repeat with the remaining dough.
- Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Let cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
To make the glaze:
- In a small bowl, combine yogurt, brown sugar and lemon juice. Stir until smooth.
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