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Love Cookies with White Chocolate

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Delicately spiced shortbread cookies half-dipped in creamy white chocolate, sprinkled with crushed pistachios and dried rose petals—romantic, elegant, and perfect for Valentine’s Day or any heartfelt occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon rose water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 oz white chocolate (for dipping)
  • 2 tablespoons chopped pistachios
  • 2 tablespoons dried edible rose petals

Instructions

  1. In a large bowl, cream together butter and powdered sugar until light and fluffy. Mix in cardamom, rose water, and vanilla.
  2. Gradually add flour and salt until a dough forms. Wrap and chill for 30 minutes.
  3. Preheat oven to 325°F (160°C). Roll out dough to 1/4 inch thick and cut with scalloped or heart-shaped cookie cutters.
  4. Place on a parchment-lined baking sheet and bake for 12–14 minutes, or until edges are lightly golden. Cool completely.
  5. Melt white chocolate in a heatproof bowl over simmering water or in short intervals in the microwave.
  6. Dip half of each cooled cookie in the melted chocolate. Place on parchment paper and immediately sprinkle with chopped pistachios and rose petals.
  7. Let set at room temperature or refrigerate briefly to harden chocolate.

Notes

  • Be sure cookies are fully cooled before dipping in chocolate to prevent melting.
  • For a more intense rose flavor, add a few drops more rose water, but don’t overdo it.
  • Use high-quality white chocolate for best flavor and texture.
  • Store in an airtight container for up to 5 days.

Nutrition

Find it online: https://yumfoodusa.com/love-cookies-with-white-chocolate/