Valentine’s Day is coming, and I’m starting to plan to treat my Hunny to some yummies next week. One of the things I am playing with is rose. Rose flavor is always something exotic and special, and in these cookies, are a hint of magic. It’s a subtle flavor, which I like to pair with creamy vanilla and white chocolate flavors. I’ll be playing with some hot chocolate too, but more on that later!
Edible flowers are easy to find at spice shops and on Amazon. You can also dry them yourself, just be sure the flowers are pesticide-free. As long as you store them in an airtight container and out of the sun, they should keep for about a year.
Rose Cookies with Vanilla Drizzle
Preheat oven to 350˚. Line baking sheets with tinfoil or parchment paper. Set aside.
With a stand mixer, cream the butter with the sugar in a large bowl until light and fluffy. Add the egg, sour cream, rosewater and vanilla. In a small bowl whisk the flour with the baking soda and baking powder. Turn stand mixer on low, and gradually add the flour mixture to the butter mixture, scraping the sides of the bowl as you go.
Fold in the dried rose petals, crumbling them in your hands as you add them in. Drop by rounded tablespoons onto the parchment-lined cookie sheet. Bake for 10 to 12 minutes, or just until golden brown on the edges.
Let cool on the trays. Meanwhile, melt the vanilla white candy melts according to package directions, so that it is able to be drizzled. Using a fork, aggressively flick the white candy melts on top of the cooled cookies. Gently sprinkle a few rose petals onto each cookie so that they stick to the vanilla drizzle. Let the drizzle on the cookies set, and store in airtight container for up to a week.
Ingredients
Directions
Preheat oven to 350˚. Line baking sheets with tinfoil or parchment paper. Set aside.
With a stand mixer, cream the butter with the sugar in a large bowl until light and fluffy. Add the egg, sour cream, rosewater and vanilla. In a small bowl whisk the flour with the baking soda and baking powder. Turn stand mixer on low, and gradually add the flour mixture to the butter mixture, scraping the sides of the bowl as you go.
Fold in the dried rose petals, crumbling them in your hands as you add them in. Drop by rounded tablespoons onto the parchment-lined cookie sheet. Bake for 10 to 12 minutes, or just until golden brown on the edges.
Let cool on the trays. Meanwhile, melt the vanilla white candy melts according to package directions, so that it is able to be drizzled. Using a fork, aggressively flick the white candy melts on top of the cooled cookies. Gently sprinkle a few rose petals onto each cookie so that they stick to the vanilla drizzle. Let the drizzle on the cookies set, and store in airtight container for up to a week.
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