Walnut Rum Wafers Cookies

Despite the uncomfortable flu that I am having; I managed to make these Walnut Rum Wafer Cookies last night. They are the most delicious thin crunchy cookies. It is good to have them as a party favor. I put 2 each in a clear plastic cookie packaging and seal it with a christmas ornaments scrapbooking from Martha Stewart. Both items are available at Michaels. 

And oh, I got my new 85 mm Nikon Nikkor lens from Santa today. So I shot below images with the new lens and oh boy.....I love it so much!

::Recipe::

 Walnut Rum Wafers

~ 2-1/4 cups walnut pieces, toasted

~ 6 tbsp unsalted butter, softened

~ 1-1/4 cups packed light brown sugar

~ 1 large egg

~ 1-1/2 tsp dark rum

~ 1/2 cup all purpose flour

~ 1/2 tsp coarse salt

1. Preheat oven to 375 deg. with racks in lower and middle positions . Finely chop 1-1/2 cups walnuts, coarsely chop the rest and reserve

2. Beat butter and brown sugar with an electric mixer on medium high until fluffy. 3 to 4 minutes. Beat in egg and rum. Stir in flour and salt, scraping side of bowl.  Mix in finely chopped walnuts,

3. Drop dough (1 tsp per cookie) onto large parchment lined baking sheets, spacing 3 inches apart. Bake 4 minutes remove from oven, and sprinkle tops with reserved  coarsely chopped walnuts, dividing evenly. Rotate sheets, bake until golden brown around edges, 4 minutes more. Transfer cookies on parchment to wire racks let cool 10  minutes. Remove from parchment and let cool completely on racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

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Thank you so much for stopping by. Have a wonderful week end Everyone!

Carrot Sun Flowers Sandwich Cookies {Sun Flower Petals Water Color video}

I apologize if the quality of the sun flower petals painting images are a little washed out. I am still learning on how to shoot a video. This is very new to me. From what I have seen I know that the light is shining to the object very brightly, that is why it washes the image slightly. I should close the curtain slightly or put a light bouncer next to my hand when painting.

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I brought these Sun Flowers from New Hampshire trip. I knew I wanted to cook desert with edible flowers. 

This time of the year  is the peak of summer  when  most edible flowers are not around any longer.

So these Sun Flowers are perfect to make cookies. I adapted the recipe from this book called 

"Cooking with Flowers"

The bitterness of sun flower petals is the perfect combination to  the sweet and spicy of cinnamon, nutmeg and ginger taste of these cookies. The crushed pineapple adds sweet, moist and tangy flavor to these desert.

Just like original Carrot Cake; eating it with Sun Flower Petals Cream Cheese Frosting is even better.

:Recipe:

Carrot Sun Flowers Sandwich Cookies

~ 1/2 cup (1 stick) unsalted butter, melted

~ 2/3 cup packed dark brown sugar

~ 1/3 cup sugar

~ 1 egg plus 1 yok

~ 1 cup grated carrots

~ 1-3/4 cups all-purpose flour

~ 3/4 cup rolled oats

~ 1/2 cup sunflower petals

~ 1 teaspoon baking powder

~ 1/2 teaspoon baking soda

~ 1/4 teaspoon salt

~ 2 teaspoons cinnamon

~ 1 teaspoon ginger

~ 1/4 teaspoon nutmeg

~ 1 can crushed pineapple, drained (optional)

~ 3/4 cup walnuts (optional)

~ 1/4 cup raisins (optional)

~ 2 cups sunflower frosting (recipe below)

1. Preheat oven to 350 deg. F Line 2 baking sheets with parchment paper.

2. In the bowl of a food processor, process melted butter and sugars for about 1 minute. Add egg and yolk and process again.

3. Place carrots in a bowl. Add flour, oats, sunflower petals, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Fold in butter mixture. Stir in optional mix0ins like pine apple, nuts, and raisins, if using. Refrigerate dough for at least 15 minutes.

4. Drop a tablespoonfuls of cookie dough 2 inches a part on the prepared baking sheets. Bake for about 10 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Let cookies cool on baking sheets until they reach room temperature.

5. Drop a dollop of frosting on half the cookies. Sandwich with the unfrosted cookies.

Flower Frosting

~ 1 (8 ounce) package cream cheese

~ 1 cup confectioners' sugar, sifted plus more to taste

~ 2 tablespoons milk

~ 1 teaspoon pure vanilla extract

~ 1/2 to 1 cup flower petals

Put all the ingredients in the bowl of a mixer. Beat slowly at first, to let the confectioners' sugar start to absorb, and then increase speed to medium high, beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners' sugar, if desired.

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Happy Baking!

Piggy in Polka Dots 
Lines Across 
Sumo's Sweet Stuff 
Homemaker On A Dime 
Creative Mondays
The Dedicated House 
My Uncommon Slice of Suburbia 
The Blackberry Vine 
Our Delightful Home 
The Blissful Bee
Savvy Southern Style
Raegun Ramblings 
The Trendy Tree House 
Clean And Scentsible
Lil' Luna 
Green Willow Pond 
The 36th Avenue
The Charm of Home 
 Creating an Artful Home 
French Country Cottage  
Chic on a Shoe String Decorating 
One Artsy Mama
Dear Creatives
A night Owl
Craftberry Bush 
Nifty Thrifty Things
Flamingo Toes 
Pink When
Sundae Scoop
Twigg Studios 

Rose Water Cream Sandwich Cookies

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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Thank you for stopping by!