Rose Shortbread Cookies (Print Version)

# Ingredients:

01 - 1 cup room temp butter.
02 - ⅔ cup sugar.
03 - 2⅓ cups flour.
04 - ½ teaspoon vanilla.
05 - ¾ teaspoon rose water.
06 - ¼ teaspoon salt.
07 - 3 spoons dried rose petals.
08 - 3 spoons heavy cream.
09 - 1 cup white chocolate.
10 - 1 spoon crushed rose petals.
11 - 1 spoon chopped pistachios.

# Instructions:

01 - Mix butter, sugar, flour, vanilla, rose water, salt and rose petals until crumbly. Add cream.
02 - Shape into disc, wrap and refrigerate 20 minutes.
03 - Roll between parchment to ¼ inch. Freeze 5 minutes, then cut shapes.
04 - Put on lined sheet and bake at 350°F for 20 minutes until edges brown.
05 - Dip in melted chocolate, top with pistachios and rose petals. Freeze 10 minutes.

# Notes:

01 - Keeps 1 week in container.
02 - Roll scraps with fresh dough.

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