Herbal Aphrodisiac Shortbread Cookies
- Feb 9
- 2 min read
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.
PREP TIME 1hour hr 15minutes mins
COOK TIME 15minutes mins
COURSE Dessert
YIELD 24 cookies
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 (try Nielsen Massey), which can be found at most natural food grocers or online retailers.
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