Rose Scented Geranium Shortbread

by Rosemary Loveall October 22, 2023

These cookies are rich and buttery, with the delicate floral scent of
roses.
12 tbsp (1 ½ sticks) unsalted butter, at room temperature
½ cup confectioners sugar
1 ½ cups unbleached all purpose flour
¼ tsp salt
1 tsp rose water
2 tbsp sugar
8 large rose scented geranium leaves, washed and dried.

Cream the butter and confectioner’s sugar until light and fluffy. In another bowl, mix the flour and salt. Add this to the butter mixture. Add the rose water and mix well. Gather the dough into a ball, wrap in plastic wrap and refrigerate for 4 to 6 hours. Remove the dough from the refrigerator and allow it to soften a bit. Butter and flour the bottom of an 8 inch round baking pan.

On waxed paper, pat the dough out to the size and shape of the pan. Take the geraniums and place them in a circle on the dough, about 1 inch from the edge. Press them into the dough. Lay the dough in the pan and pat it out all the way to the edges. Score the dough lightly, dividing it into 8 pie shaped pieces.

Sprinkle with the sugar. Refrigerate the dough for another 45 minutes. Preheat the oven to 325 degrees F. Bake the shortbread for about 20 minutes or until it just starts to change color. Allow it to cool in the pan. Remove the shortbread from the pan and take the baked leaves off the bottom. Cut into wedges along the marks and serve, garnished with additional rose scented geranium leaves.