Rosewater Shortbread


Back in December 101 Cookbooks shared what looked to be a delicious and absolutely stunning shortbread cookie with rose petals and rose water; but it was December and my baking looked mostly like ginger, pumpkin, cranberries, and chocolate. I made a note to come back to this recipe, I knew the exact time I would probably want to make this cookie most and it was now, just in time for Valentines Day.


101 Cookbooks was one of the first food/recipe blogs I followed and has continued to be a source for healthy, seasonal, and inspired cooking. These cookies were exactly all of these things (well maybe not that healthy they are cookies after all). A beautiful light shortbread turned absolutely stunning and exotic with rose water and rose petals! Baking with flowers! Nothing spoke more to me of mid February holiday for love then these beauties.


The other thing that has been running through my mind lately that seems particularly timely to this holiday is a quote I heard a few weeks ago at a meditation I attended in New Orleans, more on the trip to NOLA in the next week, but I promise it was fantastic! I met my dad in New Orleans after one of my work trips and we stayed with friends in the 7th Ward. On our first morning our friend invited us to join a meditation on Loving Kindness hosted by a friend of hers. We gathered in a home tucked behind a few other houses and around a garden and make shift stage where we joined a few other people for an early Saturday morning ledmeditation. The air was scented of grapefruit from the overloaded tree next to the house, the meditation may have been one of the best I have ever attended, it found ways into my life and heart and seeped deep inside of me. This quote especially has stayed with me.

“You can search throughout the entire universe for someone who is more deserving of your love and affection than you are yourself, and that person is not to be found anywhere. You yourself, as much as anybody in the entire universe deserve your love and affection.”



Wishing you the very best for Valentines Day. May it be filled with things you love, people you love, and most importantly I wish that you might find greater love for yourself.





Rosewater Shortbread Recipe slightly adapted from 101 Cookbooks

1 cup unbleached all-purpose flour

Scant 1 cup whole-wheat pastry flour

1/3 cup chopped pistachio (original recipe is for toasted & sliced, pecans)

1 tablespoon dried rose petals, plus more for sprinkling

1 tablespoon sesame seeds

1/2 pound (2 sticks) unsalted butter, softened

1/2 cup sugar

1/2 teaspoon salt

2 teaspoons rose water
(original recipe warns to start with half of the rose water and taste and then add more, I ended up only using about 1 ½ teaspoons as rose water can be strong)

Large grain sugar, for sprinkling


In a medium bowl whisk together the all-purpose and whole-wheat flours, pistachio, rose petals, and sesame seeds. Set aside.


In a separate bowl, or in the bowl of an electric mixer, beat the butter with the sugar, salt and rosewater, until smooth and creamy, about a minute.


Add the flour mixture and mix until barely combined. Scrape the dough into a ball, and if it needs to come together a bit more, knead it once or twice on the counter until it is smooth. Shape into a round, flat disc, wrap tightly in plastic, and refrigerate for a couple hours, or overnight.


About fifteen minutes before you’re ready to cut out your cookies, remove the dough from the refrigerator. Position racks in the top and bottom thirds of the oven and preheat to 350F. Line baking sheets with parchment paper.


Roll the dough out 1/4-inch thick on a lightly floured counter top, and cut into desired shapes. If the dough gets too warm, put it back in the refrigerator for a bit.

Place the cookies at least an inch apart on prepared baking sheets, sprinkle each cookie with a combination of large-grain sugar and rose petals, and then chill them one last time in the freezer for another ten minutes.


Bake until the cookies are golden at the edges, 13 to 15 minutes, watching them closely. Rotate the sheets back to front about 9 minutes in. Remove from the oven and after a minute or two transfer to a baking rack to cool completely.


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02 2015

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