Strawberry Rose Shortbread Cookies

Serves 6-8





  • 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


  • 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!


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