White Chocolate Rose Sandies

White Chocolate Rose Sandies

White Chocolate Rose Sandies

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Inspired by the pecan sandie, these crispy cookies are as decadent as they are delectable. The secret? White chocolate, which caramelizes as it bakes, accentuating the nuttiness of the pistachios. And we can't forget about Roses, which accompany the chocolate with delicate floral notes.
Yields
12.0 servings
Prep Time Cook Time Total Time
10 min 10 min 20 min
White Chocolate Rose Sandies

Ingredients


For the Cookie:
  • 4 ounces pistachios, shelled
  • 3 ounces white chocolate chips
  • 3/4 cup white sugar
  • 1 cup all-purpose flour
  • 2 tablespoons Roses 
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick unsalted butter, melted
  • 1 large egg yolk

For the Décor:
  • 3 ounces Ruby Chocolate, melted
  • 1 tablespoon Roses, crushed 

Directions


For the Cookie: 

Adjust oven rack to the middle position and preheat to 350°F. 

In a food processor, combine the pistachios, white chocolate chips, white sugar, flour, roses, salt and baking soda. Pulse the dry ingredients until it resembles chunky sand. 

Transfer the dry mixture into a large bowl and add in the melted butter and egg yolk. Using a rubber spatula, stir the mixture until a ball is formed. 

Roll the dough into 1-tablespoon sized portions on a parchment-lined sheet pan and flatten the cookie dough into disks. Be sure to leave at least 2 inches between each cookie.

Bake until lightly brown, about 10 minutes. Allow cookies to cool on the baking tray. 


For the Décor: 

Melt the chocolate and drizzle over cooled cookies. Sprinkle crushed rose petals over the top for a finishing touch.  

White Chocolate Rose Sandies

White Chocolate Rose Sandies

COOK TIME: 10.0

For the Cookie:
  • 4 ounces pistachios, shelled
  • 3 ounces white chocolate chips
  • 3/4 cup white sugar
  • 1 cup all-purpose flour
  • 2 tablespoons Roses 
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick unsalted butter, melted
  • 1 large egg yolk

For the Décor:
  • 3 ounces Ruby Chocolate, melted
  • 1 tablespoon Roses, crushed 

For the Cookie: 

Adjust oven rack to the middle position and preheat to 350°F. 

In a food processor, combine the pistachios, white chocolate chips, white sugar, flour, roses, salt and baking soda. Pulse the dry ingredients until it resembles chunky sand. 

Transfer the dry mixture into a large bowl and add in the melted butter and egg yolk. Using a rubber spatula, stir the mixture until a ball is formed. 

Roll the dough into 1-tablespoon sized portions on a parchment-lined sheet pan and flatten the cookie dough into disks. Be sure to leave at least 2 inches between each cookie.

Bake until lightly brown, about 10 minutes. Allow cookies to cool on the baking tray. 


For the Décor: 

Melt the chocolate and drizzle over cooled cookies. Sprinkle crushed rose petals over the top for a finishing touch.  

White Chocolate Rose Sandies

Inspired by the pecan sandie, these crispy cookies are as decadent as they are delectable. The secret? White chocolate, which caramelizes as it bakes, accentuating the nuttiness of the pistachios. And we can't forget about Roses, which accompany the chocolate with delicate floral notes.
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