Herbal Aphrodisiac Shortbread Cookies
These shortbread cookies are delightfully decadent and not too sweet. The cacao nibs, which are small pieces of the cacao bean, provide a rich and nutty crunch, while the rose water adds the lightest floral note. The rose petals contribute a splash of alluring color to entice the eyes along with the nose.These cookies are tasty as a stand-alone treat, but we also love them biscotti-style, served with coffee or tea.
Ingredients
- 2 sticks unsalted butter , room temperature
- ½ cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons powdered maca root
- 1 teaspoon vanilla extract
- ¼ teaspoon food-grade rose water*
- ½ cup cacao nibs
- ½ cup dried rose petals
Directions
- In a stand mixer, cream together the butter and powdered sugar until fluffy and well-incorporated.
- Add flour, ½ cup at a time, and mix until just combined.
- Add salt, maca powder, vanilla extract, and rose water. Mix.
- Add cacao nibs and rose petals, gently mixing until they’re dispersed throughout the dough.
- Shape dough into a log about 10 inches long, making sure to pack tightly to prevent any holes. Roll to round out any edges. Refrigerate for at least 1 hour and up to 3 days. If doubling the recipe, make 2 logs and follow the instructions in Step 7 for both logs.
- When you’re ready to bake the cookies, preheat the oven to 350°F (177°C).
- Using a sharp knife, divide the log into 24 equal pieces by first cutting the log into quarters. Then, cut each quarter in half. Finally, cut each of these 8 pieces into 3 cookies.
- Bake on a parchment-lined baking sheet for 15-17 minutes or until lightly golden. These cookies don’t spread, so they can be baked closely together.
- Serve immediately or store in an airtight container for up to two weeks.
Notes
*Make sure to use food-grade rose water (we love Nielsen Massey), which can be found at most natural food grocers or online retailers.