INGREDIENTS:
Cookies
- 1 C unsalted butter
- 1 C powdered sugar
- 1 TSP pure vanilla extract
- ½ TSP fine sea salt
- 2 ¼ C all-purpose flour
- 3 TBSP crushed dried rose petals
Strawberry Filling
- ¼ C Promised Land® Dairy Very Berry Strawberry Milk
- ⅓ C puréed strawberries
- 3 oz finely chopped white chocolate
- Extra rose petals for decor
Directions:
- In a bowl, beat the butter on medium speed until smooth.
- Add in the rose petals and beat on low speed until blended.
- Mix in the powdered sugar, vanilla extract, and salt until even.
- On low speed, mix in the flour, half at a time.
- Roll the dough into small balls (about an inch) and place onto a lined baking sheet. Once the oven is preheated, bake for 7 minutes at 350ºF.
- Gently press indentations into each cookie with the back of a spoon. Bake the cookies for 5 more minutes, until the edges are a light golden brown. Let the cookies cool completely while you make your filling.
- In a saucepan, bring the strawberries to a simmer over medium heat for about 5 minutes. Transfer to a small bowl.
- In the same saucepan over medium heat, bring the milk to a simmer, just until bubbles form around the edges.
- Stir in the strawberry reduction.
- Place the chopped chocolate in a heat-safe bowl and pour in the cream mixture until all the chocolate is covered. Let it sit for 2 minutes, then stir until smooth.
- Once the filling is cooled, spoon a little into the indentation of each cookie. Once the filling has firmed up, top with dried rose petals for a decadent spring touch!
