Raspberry, White Chocolate and Rose Butter Cookies
Buttery rose-scented cookies with creamy white chocolate and bits of freeze-dried raspberry throughout. Soft and tender with a lightly floral aroma and gentle tartness, these cookies feel elegant, balanced, and not overly sweet.
Equipment
- 1 Hand Mixer
- 1 Piping Bag
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup white sugar
- 2 cups flour
- 1 egg room temperature
- 1 tablespoon rose extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 2.8 oz bar white chocolate finely chopped
- 1/2 cup freeze dried raspberries crushed
Instructions
Cookie Recipe
- Pre-heat oven to 350 degrees Fahrenheit and line 2 18" x 26" cookie sheets with parchment paper or baking sheets liners
- Add butter and sugar to a large mixing bowl and beat with electric mixed until butter is light in color.
- Slowly add sifted flour into bowl, beating in until combined.
- crack and add egg, rose extract, vanilla extract and salt into bowl and beat on a low speed until just mixed in.
- Gently fold chopped white chocolate into cookie batter.
- Add crushed freeze dried red raspberries into bowl and mix until combined.
- Once the batter is made assemble your piping bag with an open star tip. You'll want to use this tip to ensure smooth, uniform ridges on your completed cookies.
Assembling the Cookies
- After fitting your tip onto your pastry bag, fill bag making sure to remove and air pockets ensuring a smooth pipe.
- I piped the dough onto the cookie sheet using a tight, curing movement to create one side of the heart at a time and closing the cookies at the bottom. You can also do small circles or experiment with any shape you like. Sprinkle cookies with white sugar for some added sweetness and sparkle.
- When you are done piping, put the sheets in the oven and bake for 20 minutes or until just starting to brown on the outside ridges.
- Remove immediately and place on cooling rack.
Slice and Bake Option
- Roll Dough on lightly floured surface into a log
- Slice into 1/4 inch circles and lay 1 inch apart on baking sheet.
- Sprinkle with sugar and bake for 20 minutes until just beginning to brown on edges. Remove immediately and place on cooling rack.
Storage
- Cookies will keep in a sealed container for 1 week
Nutrition
Serving: 1cookieCalories: 289kcalCarbohydrates: 29gProtein: 1gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 480mgPotassium: 24mgFiber: 1gSugar: 1gVitamin A: 570IUVitamin C: 3mgCalcium: 44mgIron: 1mg
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