Rose Shortbread Cookies (Print Version)

# Ingredients:

01 - 1 cup butter, softened to room temp.
02 - ⅔ cup granulated sugar.
03 - 2⅓ cups all-purpose flour.
04 - ½ teaspoon pure vanilla.
05 - ¾ teaspoon floral rose water.
06 - ¼ teaspoon fine salt.
07 - 3 tablespoons dried rose petals.
08 - 3 tablespoons heavy whipping cream.
09 - 1 cup melted white chocolate.
10 - 1 tablespoon crushed dried roses.
11 - 1 tablespoon finely chopped pistachios.

# Instructions:

01 - Blend together butter, sugar, flour, salt, vanilla, rose water, and rose petals until crumbly. Then mix in cream.
02 - Form into a flat disc, wrap it up tight, and chill in the fridge for 20 minutes.
03 - Sandwich dough between parchment, roll out to ¼ inch, freeze for 5 minutes, then cut designs.
04 - Place shapes on a lined baking tray and bake at 350°F for about 20 minutes until lightly golden at the edges.
05 - Coat in melted white chocolate, sprinkle with pistachios and rose petals, and chill for 10 minutes.

# Notes:

01 - Stays fresh for a week in an airtight container.
02 - Combine leftover scraps with new dough.

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