Rose Infused Chocolate Shortbread Cookies

Cookies

1 cup butter, softened

½ cup powdered sugar

1 tsp GF vanilla

2 cups flour or 2 cups Bob’s Red Mill 1 to 1 GF flour or 2 cups of your favorite GF flour + ½ tsp xanthan gum (omit if your flour already contains)

¼ tsp salt

Dipping Chocolate

1 cup chocolate chips (dark, semi-sweet or milk – your choice!)

1/8 cake paraffin (See notes)

¼ - ½ tsp rose extract (See notes)

Sprinkles or colored sugar, optional

Whisk together flour, xanthan gum (if using) & salt. Set aside.

On stand mixer at medium speed, cream butter & sugar. Beat for about 2 minutes until smooth & creamy.

Add vanilla & beat until completely incorporated.

Gradually add the flour mixture until dough forms.

The dough will be pretty soft, but not that sticky, so it’s easy to handle. If it is a little too sticky, just wrap the dough & chill it in the refrigerator for about 30 minutes.

On lightly floured surface, roll out dough to about ¼ inch thickness.

Cut out with heart-shaped cookie cutter. (Whatever size(s) you have.)

Place cookies on baking sheet lined with parchment paper. If they are sticking to your floured surface, just use a small spatula to gently lift them to place on the baking sheet.

Put baking sheet in refrigerator for 10-15 minutes.

Bake at 350° for 8-9 minutes (10-12 if using regular flour), until bottoms are lightly browned.

Place cookies on wire rack to cool completely.

Melt chocolate & paraffin (or vegetable oil) in heavy saucepan or double boiler. Stir until melted & smooth.

Remove from heat & stir in rose extract

Dip half of cookie in chocolate, place on parchment paper. If you are using sprinkles or colored sugar, decorate with that now. Allow chocolate to set completely. If it’s warm in your kitchen, I recommend placing tray in refrigerator for a few minutes to help chocolate set.

Notes:

This recipe is adapted from aheadofthyme.com/chocolate-dipped-shortbread-heart-cookies. Thanks Sam & Dan!

If you don’t have rose extract, or are not a big fan, just omit it. It will still be delicious! Some grocery stores carry rose extract or you can order it on amazon.

Rose extract can be pretty strong. I recommend using ¼ tsp to start with & see how strong it is. If it’s not enough rose flavor for you, then add the other ¼ tsp. Also, the flavor will get just a little stronger if you put the cookies in the refrigerator.

If you don’t have paraffin, you can use 2 tsp vegetable oil in the dipping chocolate.