This recipe has become somewhat of a signature for me (I’ve been requested to make them several times now). Normally, I use lavender flowers, but after ordering a culinary rose set from OpenSky, I thought I would change up my routine and use rose petals instead.
The rose cookies turned out just as delicious and, as an added bonus, my entire kitchen smelled like roses!
Using edible flowers might scare off some less adventurous eaters (doesn’t it taste like perfume?), but after a few bites, they’ll realize it’s less like potpourri and more of a tea time treat.
Rose water can be a little hard to find, so check out a local Indian grocery store or buy it online here. Rose petals can be found at farmer’s markets or a florist (just make sure they’re culinary grade!).
Rose Butter Cookies
1 tablespoon dried rose petals
1 cup butter, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon rose water
2 cups whole wheat flour
1/8 teaspoon salt
In a medium bowl, cream together butter, sugar, egg yolk, vanilla extract and rose water until light and fluffy. Add flour and salt and mix until well combined. Using your fingers, crush rose petals, add to dough and mix together. Shape dough into a ball, flatten slightly, wrap in foil and refridgerate for 30 minutes.
Preheat oven to 350 degrees. Remove dough from refrigerator.
On a lightly floured surface, roll dough out to a 1/4 inch thick with a rolling pin. Cut into desired shapes with cookie cutters and place on an ungreased cookie sheet.
Bake 15-20 minutes or until cookies are lightly browned around the edges. Remove from oven and cool. When cool, add rose icing (recipe below).
1 cup confectioner’s sugar
2 tablespoons dried rose petals
2 tablespoons milk
1 tablespoon rose syrup
1 tablespoon light corn syrup