Heart shaped cookies are a must for Valentine’s Day. These are my offering for this your’s upcoming love holiday.
I found this recipe in a German food magazine. I tweaked both the batter, the glaze and the shapes for this Valentine’s Day offering. The original recipe cut the shortbread into strips. I used a heart cutter.
The dough will be very crumbly. It’s not impossible to work with but it is not the easiest either and will take longer to shape than regular roll-out cookies. Don’t cut the cookies too thick because you will be loading them up with icing and toppings.
I put ginger and rosewater in the batter. I also put rosewater in the glaze, attempting to balance out the strong ginger flavor.
Speaking of flavor, I thought at first, the ginger rose combination might be weird or that the ginger would overpower the rose flavor. One taste proved me wrong. These cookies are flat our scrumptious.
Tip: If you don’t have crystallized ginger, as an alternative sprinkle the hearts with ground ginger.
Ginger Rose Shortbread Hearts
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger divided
- 1/2 teaspoon salt
- 3/4 cup (1+1/2 sticks) unsalted butter
- 1/2 cup white granulated sugar
- 1 tablespoon rosewater
- 1 cup powdered sugar
- 1 tablespoon rosewater plus 3-4 tablespoons water.
- 1 cup dried roses
- 3/4 cup chopped crystallized ginger
Instructions
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In a separate bowl, whisk together the flour, 1 teaspoon of ground ginger and salt. Set aside.
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Beat the butter and sugar together until creamy (about 3 minutes).
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Beat in the rosewater
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Switch to the dough hook attachment and knead in the dry ingredients.
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Wrap the dough in plastic cling film and place in the refrigerator for 30 minutes.
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Preheat oven to 350 degrees F.
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Line a baking sheet with parchment paper.
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Roll the dough out on a lightly floured work surface and use a heart cutter to create shapes. Transfer the hearts to the baking sheet.
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Place in the oven and bake for 10 minutes.
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Remove from oven and transfer the cookies to a wire rack placed over a parchment lined baking sheet. Let the cookies cool completely.
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In a separate bowl whisk together the powdered sugar, rosewater, and water. Whisking the remaining tablespoon of ground ginger.
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Use a pastry brush to coat the hearts with the glaze and then sprinkle the rosebuds and ginger pieces over the wet glaze.
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When the glaze has hardened, the cookies are ready to plate and serve.
More Pretty and Delicious Valentine’s Cookie Recipes:
 |
| Raspberry Pink Ombre Heart Terraced Cookies, Rose Petal Springerle, Chocolate Nut Heart Cookies with Pink Pepper Glaze |
Hot Pepper Jelly Cashew Linzers, Raspberry Vanilla Marbled Heart Sugar Cookies, Chocolate Cinnamon Ganache Linzers |
4 comments
Oh, I just adore ginger – and rosewater. It's going to be as hot as hades here this week, but I'm going to bookmark these to try when the weather cools off.
I hope you enjoy them. They are delish!
These look divine; a recipe to try for sure (do you think the dough would be more workable if it wasn't chilled?) I'm also a fan of your Sacher Torte Cookie recipe…mmmmm! Got some raw red beetroots & cider today to try your soup recipe. Exciting times 🙂 Thanks for doing what you do.
Maybe but it was pretty crumbly after mixing. So happy you are enjoying the recipes!