BY: ALFREDO MENDOZA
Staff Writer
INGREDIENTS
- ♡¾ cup rose infused(or regular) butter, softened
- ♡½ cup light brown sugar
- ♡½ cup white sugar
- ♡½ tablespoon vanilla extract
- ♡1 egg
- ♡¾ teaspoon baking soda
- ♡2 cups + 2 tbsp all-purpose flour
- ♡¾ teaspoon of pink Himalayan salt
- ♡½ cup raspberries, roughly chopped (fresh, frozen, or freeze-dried)
- ♡½ cup white chocolate, chopped (or white chocolate chips)
- ♡1 tablespoon of honey
- ♡1 pinch of edible rose petals
- ♡1 teaspoon of cinnamon
INSTRUCTIONS
♡STEP ONE: Preheat the oven and prepare your baking sheets. Add flour, salt, and baking soda to a medium bowl and set it aside for later.
♡STEP TWO: In the bowl of a standing mixer or handheld mixer, beat the butter, brown sugar, and granulated sugar together until they are light and fluffy. This will take around 1-2 minutes.
♡STEP THREE: Mix in the egg, vanilla extract, honey, and cinnamon.
♡STEP FOUR: Add in the dry ingredients, mixing them in just until the last specks of flour are gone (careful not to over-mix), then fold in the white chocolate. Make sure you gently fold in the raspberries into the dough. Then gently fold in half of the rose petals. Then form the dough into 1.5 tablespoon-sized balls using your hands or a cookie scoop.
♡STEP SIX: Bake the cookies one sheet at a time for 8-11 minutes or until the edges are slightly golden brown and the middles look set (but not golden). Let the cookies cool on the baking sheet for 10 minutes then transfer them to a cooling rack to cool completely.
♡STEP SEVEN: (Optional) Melt the white chocolate and drizzle on cooled cookies along with the honey. Then top with the edible dried rose petals for a stunning cookie and enjoy.