Indulge in the delicate aroma of roses with these exquisite Rose cookies. These buttery cookies are infused with fragrant rosewater, giving them a subtle floral essence. But the real treat lies within, as each cookie is generously filled with a velvety rose butter filling, creating a heavenly combination of flavors. Perfect for elegant afternoon tea parties or as a romantic gesture, these cookies are sure to enchant your taste buds.
INGREDIENTS
INSTRUCTIONS
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1
PREPARING THE COOKIES
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2
In a large bowl, mix, add the butter and powdered sugar. Beat until creamy for about 2 minutes. Then add the rosewater and egg and mix venously until light and fluffy.
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3
Now add the flour to your mix and whisk until combined so no flour is left. Then knead the dough for a few minutes to make sure all is combined.
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4
Chill dough. Form the dough ball into a disc and wrap in parchment paper with a towel over and refrigerate for at least 30 minutes.
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5
Preheat your oven to 350°F and line 2 large baking sheets with parchment paper and set aside.
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6
Now to shape your cookies. Sprinkle some flour on a working surface and roll the chilled cookie dough until 1/4 in thick. Using a round/your preferred cookie cutter, cut out as many cookies as desired. Use the scraps to roll out and make more cookies!
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7
Transfer the cookies to your baking sheet leaving about half an inch of space between them.
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8
Next, bake cookies (8 to 10 minutes), until the edges are a light gold color. Then take out of oven and let cool on the cookie sheet before transferring to a wire rack until totally cooled off.
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9
PREPARING THE FROSTING
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10
In a medium bowl, whip the butter until light and fluffy.
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11
Slowly add the powdered sugar and mix until well incorporated.
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12
Mix in the rosewater and pink food coloring (if using.)
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13
MAKE THE SANDWICH
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14
Fill a piping bag with frosting and use a large star tip.
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15
Ice half of your cookies with one circle of frosting, careful not to overfill and lightly top with the other half of the cookies. Enjoy!
