Page 13 - MHB_Booklet_Feburary2019.indd

Mix in the rose petals, vanilla extract, and vanilla bean seeds one at a time. At low speed, mix in the flour until the dough is uniform. It will be quite crumbly. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
On a lightly floured surface, roll the dough to a thickness of about half an inch. Layer it between 2 pieces of parchment.
Preheat the oven to 325oF.
Remove the sheet of dough and use a cookie cutter to cut out cookies. If using a log, slice it into 1/2-inch slices. Working quickly, place the cookies on a parchment-lined baking sheet, leaving about a half inch of space between them.
Bake the cookies for 15 minutes. Rotate the sheet pans and bake for an additional 8 to 12 minutes, until evenly golden brown.
Yield
3 1/2 dozen cookies