Lemon Persian Rose Shortbread for Creative Cookie Exchange
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 16
A flower inspired shortbread with lemon and Persian Rose Petals!
  • 1 cup flour
  • ¼ cup sugar
  • ½ cup butter
  • 1 Tbsp. Persian Rose Petals
  • Zest of one lemon
  1. Preheat oven to 350F. Prepare an 8x8" pan with cooking spray and line with parchment paper, leaving enough of the paper to over hang so that you can remove it easily. Cream the butter and sugar together, then add the flour and blend until smooth. Lightly fold in the petals and zest. Press the mixture into the prepared pan gently. Score the shortbread into 16 even pieces and bake for 18-20 min. until lightly golden brown. Let the shortbread cool for about 10 min. then cut again and remove with the parchment and let cool on a rack.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/lemon-persian-rose-shortbread/