These cookies burst with rose petal flavors.
I love rose flavor; it is feminine, exotic and pretty. I am in love with food associates with flowers like lavender, rose, jasmine, hibiscus, etc.
I think these cookies are perfect to have during spring time. Having them with a cup of warm tea will put you an instant happiness and calm mood in one spring afternoon.
The recipe says you must put 'candied rose or violet petals' to decorate the top of the sandwiched cookies . But I do no have them when making these cookies. All I had was these 'dried rose buds' that I have in the pantry. So I put this instead of the candied rose petals. If you want to make the one with candied rose/violet petals; it would be the prettiest little cookie you ever see. Just to warn you; they are quite pricey. You can check them out {here}.
::Recipe::
ROSE WATER CREAM SANDWICH COOKIES
` 1-3/4 cups plus 2 tablepoons all purpose flower
2 tbs conrstarch
1/4 spoon salt
3/4 cup (1-1/2 sticks) unsalted butter softened
1/3 cup confectioners' sugar, sifted plus more for dusting
3 tablespoons rose water
Rose Water Cream Filling
(recipe follows)
1. Whisck to combine flour, cornstarch, and salt in a bowl. In a separate
bowl, beat butter and confectioners's sugar with an electric mixer on medium
high speed until pale and fluffy, 3 to 4 minutes. Add rose water, and mix until
combined scraping down side of bowl. Reduce speed to low and add flour mixture;
mix until just combined. Divide dough in half, and shape into disks. Wrap each
in plastic, and chill 1 hours.
2. Preheat ovn to 350 deg. On parchment, roll 1 disk of dough to 1/8-inch
thickness; chill 15 minutes. Cut 1-1/2 inch rounds from dough, and place 1 inch
a part on parchment-lined baking sheets. Repeat with remaining disk. using the
wide end of a pastry tip, cut a 1/2 -inch hole off-center in half the rounds.
Bake, rotating sheets halfway through, until barely golden, about 14 minutes.
Transfer cookies to wire racks to cool completely. (Unfilled cookies can be
stored in a airtight container up to 3 days.)
3. Dust cut-out cookies lightly with confectioners' sugar. Spread a heaping
1/2 teaspoon filling on whole cookies and top with cut-out cookies. Place a
candied rose petal or violet in each hole. Once sandwiched, cookies can be store
in a single layer in an airtight container at room temperature up to 1
day.
Rose Water Cream Filling
Makes enough for about 1-1/2 dozen sandwiches
4 ounces cream cheese, softened
1/4 cup confectioners' sugar, sifted
1-1/2 teaspoons rose water
1-1/2 teaspoons milk, plus more if needed
1/4 teaspoon lemon juice
Stir together cream cheese and sugar with a wooden spoon until smooth. Add
rose water and milk and lemon juice and stir until smooth. filling can be refrigerated in an
airtight container up to 3 days; bring to room temperature and stir until smooth
before using.
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