These are rose cookies! They smell of rose and they somewhat look like one. Okay they might not completely look like one, but the fact is that they smell so subtly rose perfumed that you might as well be reading Arabian Nights.
The scent of rose always evokes something so mysterious and heady yet lightly perfumed that I just had to make one of these babies for me.
Lately I’ve been so enamored by rose related food that I absolutely had to create something sweet. I was a bit skeptical at first, since I just wanted a subtle hint of the rose and not the full on heady perfumed punch, but once these were made, I knew this was a triumphant test recipe. It’s here to stay and I won’t make any changes to this. I stick to this rose cookie recipe, I do!!
Before I begin, let me just tell you how wonderful they tasted. They were sweet with a subtle rose flavour and absolutely perfect. These didn’t make through an entire day and were greedily devoured even before they could cool completely.
So here goes..
The ingredients were simple enough. Butter, flour, sugar, rose jam, egg, vanilla extract and rose-water. In case there is no rose jam available you can up the quantity of rose-water, however it wouldn’t be all that difficult to get rose jam around your area, I ordered mine online.
Now the fun part! Putting the second rose in the rose flavoured Rose cookies part.. just so you know, the cookie dough is made and of course you can scoop out the cookie dough or batter and bake it just as it is, but I’m fiddly by nature and I had too much time on my hands, so I pulled out my piping bag with a star tip and decided to make swirls.
Put your piping bag in a long glass and scoop in the batter. You have no idea, how difficult this was to photograph! Don’t fill it up to the top because you need enough space to gather the edges of the piping bag and with a twisting motion push the batter to the tip. Squeeze out a bit so that there is no gap or air bubbles and star piping your roses.
I lined my baking sheet with a parchment paper and went on to work. It’s completely up to you how you want the cookies to be. You can make them large or small, I went with the medium size. This is not a necessary step. As I mentioned you can just scoop out the cookie dough and make round cookies and completely avoid this piping madness.
Pretty cookies!!!!!!!! bake them at 180℃ for 12 minutes. If you want them a bit more tinted and browned you could probably do it for about 14 minutes. If you want them underdone then 10 minutes should be about alright.
Vanilla extract 1/4 tsp
Rose jam 1 tablespoon
Rose water 1 tablespoon
Recipe: In a bowl beat the room temperature butter until light and fluffy. Add in the rose jam and beat to incorporate. Beat in the sugar followed by the egg until well combined. add in the vanilla extract and the rose-water and mix well. Finally add in the flour and mix.
The cookie batter is done. You can either scoop these onto the parchment paper and bake or you can put this into a piping bag and using a star tip or in fact any tip you wish, pipe out swirls to make it vaguely resemble a flower. Bake at 180℃ for 12 minutes.