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Rose shortbread with yogurt glaze

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Ingredients

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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:

  1. 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.
  2. Add the flour and beat until combined, and the dough forms a ball.
  3. 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.
  4. 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.
  5. 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:

  1. In a small bowl, combine yogurt, brown sugar and lemon juice. Stir until smooth.

Find it online: https://blushbaking.com/rose-shortbread-with-yogurt-glaze/