Rosewater Shortbread

Looks like there is a big storm headed our way, so I'm going to sneak these in here, and then do a few fun things like check all the batteries in the flashlights. Also, I know this is holiday cookie season, and perhaps these beauties aren't altogether appropriate - but I can't help but share them with you. They're buttery whole wheat shortbreads fragrant with rosewater, flecked with toasted nuts, and dried rose petals. They have a crunchy dusting of sugar on top that provides a satisfying, sweet tongue scratch, and are punctuated with black sesame. I'm not even going to lie - it took a few attempts to nail them down. As many of you know - dealing with floral flavors can be a bit tricky. But the idea for them developed as I was attempting tiny cookies to bring to a friend's house who was cooking an impressive Ottolenghi-inspired feast. I was tasked with dessert, and thought these would be a pretty finish.

This trick with florals is figuring out how much is too much, and how little is too little. The first couple of attempts I used dried rose petals only, and a good amount. But the flavor got pushed around a bit, bullied and overpowered by the browning butter. So I gave the rose notes a boost by layering the petals in the dough with a splash of rose water. They dough immediately became more fragrant, balanced, and what I intended (and hoped for) from the start. I'd still suggest using a bit of caution when baking with rose water, because each bottle seems to vary in strength, quality, and scent. Strictly for reference, I'll mention that I used Nielsen-Massey Rose Water. If you're unsure about the quality or strength of your rose water, start with half, and taste the dough. You can always adjust with more from there. Trust your senses :)!

I hope to see some of you locals at the Remodelista Markethere in San Francisco this weekend. Hopefully the worst of the weather will have moved through by then.