Turkish Delight Shortbread
The giving of roses is a gesture meaning many things among which are love, gratitude and friendship. Why not give a crisp fit for Turkish royalty? I wouldn’t complain if I received a “bouquet” of these addicting snacks.
Yield: 35 half inch cookies
2 sticks (1 cup) unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
1 tablespoon dried rose petals (ground)
1 tablespoon lemon zest
1 teaspoon liquid sunflower lecithin
The cookie dough can be frozen. Freeze in log form, wrapped tightly and store frozen for up to a month. When ready to bake, thaw in the fridge and continue with recipe.
Sub the butter for a high potency cannabutter. A prepared cannabis concentrate, i.e., distillate, can be used to medicate this recipe instead of using cannabutter.
Preheat the oven to 350°. Line 2-3 cookie sheets with parchment paper.
Using an electric mixer, cream the powdered sugar and butter until light and fluffy.
Add the rose petals, lemon zest and liquid sunflower lecithin; if using, add cannabis concentrate here; blend well.
Over the bowl, sift the flour into the butter mixture. Blend well.
Turn out dough onto a counter dusted with powdered sugar and knead the dough. When it can sufficiently hold a shape, shape into 1 log for 15 ¾” cookies or 2 logs for 35 1/4'’ cookies.
Wrap the logs in plastic wrap and refrigerate for 30 minutes.
When firm slice to desired thickness and place on the cookie sheets. Bake the cookies for 10-16 minutes (After 10 minutes have passed, check them every 2 minutes after that. When they begin to brown on the sides they are finished).
Remove from the oven, let them cool for 5 minutes and transfer to a wire cooling rack. Store refrigerated for 3 days.