Rose Shortbread Treats (Print Version)

# Ingredients:

01 - 1 cup soft butter at room temp.
02 - 2⅓ cups plain flour.
03 - ⅔ cup granulated sugar.
04 - ¾ teaspoon of rose water essence.
05 - ½ teaspoon pure vanilla flavoring.
06 - ¼ teaspoon fine salt.
07 - 3 tablespoons dried rose petals.
08 - 3 tablespoons full-fat cream.
09 - 1 cup melted white chocolate.
10 - 1 tablespoon finely crushed rose petals.
11 - 1 tablespoon chopped pistachio pieces.

# Instructions:

01 - Blend the butter with sugar, flour, vanilla, rose water, salt, and petals until it turns crumbly. Pour in the cream to combine.
02 - Flatten into a disk, cover it, and let it chill in the fridge for 20 minutes.
03 - Lay between sheets of parchment and roll to ¼ inch thickness. Freeze for 5 minutes, then use cutters for shapes.
04 - Place on a lined tray and cook in a 350°F oven for 20 minutes until the edges are golden.
05 - Coat in liquid white chocolate, then sprinkle crushed pistachios and petals on top. Chill in freezer for 10 minutes.

# Notes:

01 - Stays fresh for a week in an airtight tin.
02 - Leftovers? Mix dough scraps with unused dough.

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