ROSE WATER CREAM SANDWICH COOKIES
Rose water adds a delicate floral bouquet to meltaway sandwich cookies, each topped with a candied violet or rose petal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Filling:Stir together cream cheese and sugar with a wooden spoon until smooth. Add rose water and milk, and stir until smooth. Filling can be refrigerated in an airtight container up to 3 days; bring to room temperature and stir until smooth before using.
- Cookies:Whisk to combine flour, cornstarch, and salt in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add rose water, and mix until combined, scraping down side of bowl. Reduce speed to low and add flour mixture; mix until just combined. Divide dough in half, and shape into disks. Wrap each in plastic, and chill 1 hour.
- Preheat oven to 350 degrees. On parchment, roll 1 disk of dough to 1/8-inch thickness; chill 15 minutes. Cut 1 1/2-inch rounds from dough, and place 1 inch apart on parchment-lined baking sheets. Repeat with remaining disk. Using the wide end of a pastry tip, cut a 1/2-inch hole off-center in half the rounds. Bake, rotating sheets halfway through, until barely golden, about 14 minutes. Transfer cookies to wire racks to cool completely. (Unfilled cookies can be storedin an airtight container up to 3 days.)
- Dust cut-out cookies lightly with confectioners' sugar. Spread a heaping 1/2 teaspoon filling on whole cookies and top with cut-out cookies. Place a candied rose petal or violet in each hole. Once sandwiched, cookies can be stored in a single layer in an airtight container at room temperature up to 1 day.
ROSE WATER SHORTBREAD COOKIES
I found this in Bon Appetit and thought it would be a lovely cookie to add to my regulars. Bonus - gluten free.
Provided by Ambervim
Categories Dessert
Time 33m
Yield 48 Cookies
Number Of Ingredients 7
Steps:
- Whisk together cardamom and flour. Set aside.
- Beat sugar and butter with electric mixer until smooth.
- Add egg and rosewater, beat to blend.
- On low speed, add dry ingredients. Your dough will be stiff.
- Cover and chill at least 6 hours.
- Preheat oven to 300°F.
- Roll level tablespoon size balls and place on silpat lined baking sheet about 1.5" apart. Using a fork or something else, flatten to .25" thickness.
- Sprinkle with poppy seeds.
- Bake until firm but still pale, about 20 - 25 minutes.
- Transfer to a wire rack to cool.
- Time doe not include chill time.
Nutrition Facts : Calories 44.1, Fat 2.1, SaturatedFat 1.3, Cholesterol 9, Sodium 18.4, Carbohydrate 5.9, Fiber 0.1, Sugar 1.9, Protein 0.5
OLD GERMAN ROSE WATER SUGAR COOKIES
from Chamomiletimes.com. The amazing thing about this sugar cookie is that it requires no chill time but is still easy to handle. Rose water is available in most stores catering to the middle eastern community.
Provided by Cathleen Colbert
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Cream sugar and butter until smooth.
- Beat in yolks and flavorings.
- Combine baking soda and sour cream and stir into sugar mixture.
- Add rose water.
- Sift flour and salt and mix with batter.
- Roll out on floured surface and cut with cookie cutter.
- Bake on greased sheets for 15 to 20 minutes.
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ROSE WATER SHORTBREAD RECIPE | BON APPéTIT
Web Feb 14, 2017 Preparation Step 1 Whisk salt and 2 cups flour in a medium bowl. Using an electric mixer on high speed, beat butter and ¾ cup …
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- Whisk salt and 2 cups flour in a medium bowl. Using an electric mixer on high speed, beat butter and ¾ cup sugar until well combined (butter does not need to be fluffy), about 3 minutes. Beat in egg. Reduce speed to low and gradually mix in dry ingredients. Divide dough in half and pat into two ¾"-thick disks; wrap in plastic. Chill at least 2 hours and up to 1 day.
- Whisk remaining ¼ cup sugar with ¼ cup hot water in a bowl until sugar is dissolved. Stir in rose water; set aside.
- Place racks in upper and lower thirds of oven; preheat to 350°. Working one at a time, let dough disks sit at room temperature about 5 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour and chilling to firm if it becomes too hard to work with, until about ⅛" thick. Punch out cookies with cutter; transfer to parchment-lined baking sheets, spacing 1" apart. Gently press 3 pistachios into each cookie. (Bonus: Snack on any leftover pistachios.)
- Bake cookies until golden brown, 10–12 minutes. Let cool 5 minutes; lightly brush with reserved rose water mixture (you won’t use all of it). Let cool completely.
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- Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend.
- Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
- Preheat oven to 300°. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 1/2-inch apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4-inch thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds.
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- Preheat oven to 350 degrees F. Allow dough to rest at room temperature for 10-15 minutes to soften. Roll dough out on a lightly floured work surface to a thickness of 1/4-inch. Stamp out rounds using a 2-inch fluted circle cutter. Gather dough scraps and press together to roll out additional cookies. Place cookies on a parchment lined baking sheet, spacing cookies about 1-inch apart.
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