Rose Water Cream Cookies

Monday, December 3, 2012

I have never really had any cookie with rose water flavouring, which is why I was hesitant to try them when seeing in the Canadian Living Holiday Baking magazine. But after trying them I am sold! These soft and crumbly sandwich cookies have a hint of floral flavour, which is unique to the holiday season but very delicious! Use a shaped cookie cutter to make them look pretty. Adding a drop of red food colouring adds the colour to the cream. I goofed up a bit, and accidentally added more than one drop - so be careful! Maybe even try to do half a drop to add just a HINT of rose to the cream! Enjoy!


Rose Water Cream Cookies
Prep time: 1 hour        Total Time: 1.5 hours          Yield: About 30-34 cookies

Ingredients
Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1-1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt

Rose Water Cream Filling
- 1/3 cup butter, softened
- 2 cups icing sugar
- Pinch of salt
- 2 tbsp whipping cream
- 2 tbsp rose water
- Red paste food colouring


Directions
1. In a large bowl, beat butter with granulated sugar until fluffy. Beat in egg and vanilla until blended. In a separate bowl, combine flour, baking powder and salt. Add to butter mixture.
2. On lightly floured surface, roll out dough to 1/4-inch thickness. Cut out shapes using cookie cutter, re-rolling scraps and making more shapes. Place shapes 1-inch apart onto parchment-lined baking sheet and refrigerate until firm, about 20 minutes. While the cookies are in the fridge, preheat oven to 350°F.
3. Bake cookies in center of oven until edges are golden, about 10 minutes. Allow cookies to cool on pans for about 5 minutes, then transfer to cooking rack to cool completely.
4. For the rose water cream filling: In a bowl, beat flour, icing sugar and salt until smooth. Stir in whipping cream and rose water, one tablespoon at a time. Stir after each addition until smooth. Tint to a pale pink colour with food colouring. Pipe on one cookie and sandwich with another cookie, pressing lightly to push filling to edges.

Variations:
Instead of doing a rose water cream filling, use chocolate icing or ganache.

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1 comment:

  1. I bought some rose water a while ago, but I haven't used it yet. Your cookies look so pretty, they make me want to use it right away! Your recipe sounds great too! I would love if you would stop by and share this at Celebrate It! It is a weekly blog party where we celebrate the wonderful things in our everyday lives. I hope you will stop by and take a look!
    http://thefreshmancook.blogspot.com/2014/12/celebrate-it-blog-party-21.html

    ReplyDelete

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