Rose shortbread cookies
Ingredients:
2 Sticks unsalted butter, plus more for greasing pan, at room temperature
3/4 Cup sugar
3 Tablespoons rose sugar for sprinkling on top (See recipe in PANTRY section)
2 Cups all-purpose flour
1/4 teaspoon flaky sea salt
Directions:
Grease a 8-9in square pan with butter and set aside.
Beat the butter in a standing mixer /an electric mixer fitted with the paddle attachment until nice and fluffy— about 3-5 minutes.
With the mixer on low, add the sugar and mix until pale and fluffy — about 3 minutes.
In a separate bowl, sift together the flour and the salt.
Slowly add the flour mix to the butter mix, scraping down the sides of the bowl, until combined.
Transfer the dough to the greased pan and press it down until compact and level.
Put the pan in the fridge for about 30 minutes.
Meanwhile, preheat your oven to 300F degrees.
Slice the cooled dough, in the pan, into 12 rectangles or 6 squares.
Bake for 50-60 minutes, or until the middle is firm.
Take the cookies out and sprinkle the top with rose sugar while they’re still hot.
Let the cookies cool down completely in the pan before re-slicing. It’s easier to slice them in the pan instead of a cutting board. Enjoy!
*Photo courtesy of Magnolia Network. Special thanks to Pacific Productions & Matt Ball.
