the perfect spring cookies - candied rose petal and chocolate cookies

12 tablespoons unsalted butter

1 cup sugar

1/2 cup light brown sugar

1 large egg

1 egg yolk

2 tablespoons heavy cream

1/2 cup rose spread

2 1/4 cup rose spread

2 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups finely chopped semisweet chocolate

for the candied rose petals

2 pink roses, 1/2 cup eggwhite, 2 cups castor sugar

preheat the oven to 180 degrees celsius. line a cookie sheet with parchment paper. in a large microwave-safe bowl, melt the butter, sugar and brown sugar together in the microwave for 15-30 seconds on low power. let the butter-sugar mixture cool, then blend in the egg and egg yolk. add the heavy cream and rose spread. stir until combined and set aside. do not overmix. in a medium bowl, sift together the flour, baking soda and salt and carefully fold into the wet mixture. gently add the chocolate, mixing it well. freeze the dough just until cold and firm, about 5 minutes. using an ice cream scoop, drop the dough 7cm apart onto prepared cookie sheet. bake for 10-12 minutes or until the edges of the cookies begin to brown. transfer cookies to a rack to cool. for the candies rose petals: remove all rose petals delicately from the stem. using a brush, apply the eggwhite onto both sides of each petal and toss them one at a time in the castor sugar. place each petal on a pachment lined baking tray and let them dry at room temperature. it takes about 24 hours for the sugar to crystalize and for the petals to dry.