To me there is nothing more beautiful than a fragrant rose. These sweet little rose shortbread cookies are an ode to old fashioned romance and love.
The rose speaks of love silently in a language known only to the heart —Rumi
My career in baking started when I was growing up in Finnish family. If you have ever had Scandinavian baked goods, you already know that they are some of the best in the world, made with real food ingredients like butter and cream and fragrant spices like cardamom. And usually not overly sweet. I grew up eating soft, delicious cardamom buns from my grandmother’s kitchen. My mother made traditional gingerbread cookies and blueberry pie. There is nothing like it!
Baking is more of a science than other things that I do in the kitchen. While most soups, stews, and other main course meals are quite forgiving with proportions and ingredients, baking has a set formula of wet to dry ingredients that is required to produce the right results. It has taken me a while to learn to bake with gluten and grain free flours as my dietary habits have changed.
And now, just like when I was growing up, my Little One gets to experience the art of family baking. I would love for her to have warm memories of our time together in the kitchen. We actually had a blast working on this recipe together.
These little rose shortbread cookies remind me of the simplicity of the baked goods that I grew up with. Slightly crispy with a hint of rose, they evoke a bit of romance and are the perfect cookie for this time of year. I am making them for my family for Valentine’s Day. I love how pretty they are with the crushed rose petals. Buttery sweetness!
The amount of cookies you get depends on the size of the cookie cutter that you use. I just adore heart shape cookie cutters, but feel free to use any shape that inspires you. Be sure to check out the tips I included at the end if the recipe if you want to skip the cookie cutters and use the easy method.
Wishing you much love and happiness. Hope you enjoy!
Rose Shortbread Cookies (grain free)
- In food processor, combine butter, honey/maple syrup, rose water, and salt and process until creamy smooth.
- Add almond flour one cup at a time and pulse into wet mixture. Add arrowroot powder and pulse again until dough is well combined but not yet forming a ball of dough. Then sprinkle in chopped rose petals and pulse until dough is fully incorporated. Do not over-process as this destroys the flower petals.
- Remove dough from processor bowl and form into a ball. Place dough onto parchment paper lined baking sheet and shape into a round, flat patty. Cover with additional piece of parchment paper and refrigerate until firm, at least 2 hours or up to 2 days.
- Once dough is firm, preheat oven to 325’F.
- Remove dough from fridge and very lightly dust top with arrowroot powder. Leaving dough in between 2 pieces of parchment paper, carefully roll out until about 1/4 inch thick all around. Using a cookie cutter, stamp out cookies and place onto a parchment paper lined baking sheet, at least 1 inch apart. Collect and roll our dough scraps until all dough is used. Place dough back into fridge if it gets too soft.
- Before baking, place cookie tray into fridge for 15 minutes to chill. Then bake for 13-15 minutes, until cookies are slightly golden. Watch carefully as these cookies will brown very quickly towards the end.
- Remove from oven. Allow to cool for a couple of minutes then transfer to a baking rack to cool completely.
- Store leftovers in an airtight jar for a couple of days. Refrigeration extends shelf life. Recipe yield varies depending on size of cookie cutter used. I got 12 larger cookies and 10 smaller cookies.
– This dough can be done by hand or with a hand blender as well.
– Placing cut cookies into fridge before baking helps cookies hold their shape while baking.
– Instead of using a cookies cutter, this dough can be rolled into an 8 inch long log, rolled into parchment paper, and chilled. Once firm, simple slice dough into 1/4 inch rounds. Be sure to chill again for 15 minutes before baking.
– I use unsalted, grass fed butter for this recipe. If using ghee or coconut oil, reduce fat to 1/3 cup.
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