Method of preparing the Rose Petals Shortbread Cookies:
Blend butter and powdered sugar until smooth and creamy. Add the rose petals, the vanilla, and rose extract and blend until combined. Add flour to incorporate.
Use a rolling pin to roll the dough until it is about 1/4 inch thick, refrigerate for at least 2 hours.
Preheat the oven to 330°F (170°C). Line baking sheets.
Remove dough from the fridge, use a long knife to cut the dough to the desired cookie size.
Separate and place individual cookies on the baking sheet, and refrigerate for 10-15 minutes.
Bake for 18-20 minutes. Keep an eye on the cookies, and remove them early if they’re a golden color.
Melt white chocolate. Using a teaspoon, drizzle it on top of the cookies.
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