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It might sound a bit complicated, but I promise this recipe is so simple\u2014perfect for beginner bakers! You can make all three delicious cookie variations from just one dough. As you bake, you’ll be greeted by the delightful aroma of roses, and the cookies will turn out so crisp and sweet. The best part? The dough comes together in just five minutes! Just keep in mind that it needs to rest in the fridge for at least an hour to achieve the best results. I prepared it the day before and let it sit in the fridge overnight, and it made all the difference. You can do it, too!<\/p>\n I absolutely love my rose cookies, and I believe they resonate with many of us beyond Christmas. You can bake them for Valentine\u2019s Day<\/a><\/strong>, Mother\u2019s Day<\/a><\/strong>, Easter<\/a><\/strong>, and especially for Norooz<\/a>,<\/strong> our beloved Persian New Year. Each time I make them, they always seem to bring smiles and warmth to those who try them. These cookies have a special place in many hearts, particularly when paired with a comforting cup of Persian chai tea. They truly have a way of enhancing any gathering, creating moments of joy and connection around the table.<\/p>\n First, prepare the basic dough for rose cookies and divide it into three portions. Keep one portion as it is for the classic rose cookies. For the other two portions, mix in whole unsalted pistachios and then split each portion in half.<\/p>\n To one half, add the zest of a lemon, and to the other half, add cardamom. Allow all three portions to rest in the fridge for at least one hour.<\/p>\n These cookies offer a delightful explosion of flavors, with their unique glazes and ingredients making them wonderfully fruity or chocolatey.<\/p>\n Begin by gently rolling out the final portion of your cookie dough on a floured surface. Use a simple round cutter to shape the cookies, and bake until golden. Let them cool down. Making this glaze is a breeze, and I know you’ll love how it enhances your cookies! Start by mixing powdered sugar and rose water until it\u2019s nice and smooth. Once you find that perfect texture\u2014slightly thicker is best\u2014add in some raspberry powder for that beautiful color and flavor. If you want to take it a step further, grinding rose petals finely in a food processor can really elevate the rose flavor.<\/p>\n When you\u2019re ready to decorate, use a teaspoon to place a dollop of glaze right in the center of each cookie. Gently spread it with the back of the spoon, and don\u2019t forget to add some rose petals on top for that extra touch.<\/p>\n It really is that simple! You\u2019ll be amazed at how stunning your cookies look, and the glaze brings a sweet, delightful flavor that complements them perfectly. Embracing a slightly imperfect look can make your cookies feel more homemade and personal, which is so special. If you prefer a more polished finish, using a piping bag to outline the cookies can help. Let that outline dry a bit before filling in the center\u2014there\u2019s no need to stress about the glaze running over the edges; it will still look beautiful! Enjoy the process; it\u2019s all about creating something delicious and lovely.<\/p>\n For the pistachio rose cookies with lemon zest, you’ll need to roll out the dough and choose a paisley or another cookie cutter to create lovely shapes. Once you’ve cut them out, bake them for 10 – 15 minutes. Let them cool down and you can brush the cookies with a glaze made from fresh lemon juice, cherry or strawberry powder, and delicate rose petals. The combination results in a wonderful buttery lemon flavor that\u2019s enhanced by a slight crunch from the pistachios\u2014it’s truly a treat for your taste buds!<\/p>\n Begin by gently rolling out the final portion of your cookie dough on a floured surface. Use a simple round cutter to shape the cookies, and then bake them until they’re golden. While the cookies are baking, take a moment to grind 10 grams of pistachios in a food processor and set them aside; this will add a lovely crunch later.<\/p>\n For the chocolate glaze, melt some dark chocolate over a water bath. Once it\u2019s smooth, stir in a touch of cinnamon and coriander to elevate the flavors. Once your cookies have cooled, coat them in the chocolate glaze and finish with a sprinkle of your freshly ground pistachios.<\/p>\n I hope you enjoy making these delicious cookies! Happy baking!<\/p>\n For approx. 60 pieces<\/p>\n 250 g butter<\/p>\n 140 g sugar<\/p>\n 2 tbsp rose water*<\/a><\/strong><\/p>\n 1 tsp vanilla extract*<\/a><\/strong><\/p>\n 2 eggs (size M)E<\/p>\n 500 g flour<\/p>\n 1\/2 tsp salt<\/p>\n In a mixing bowl, whisk the butter and sugar until the mixture is smooth. Add the eggs, rose water, and vanilla extract, mix well to combine.<\/p>\n Gradually add the flour and salt until the dough is smooth. Divide the dough into three portions: keep one portion plain and knead pistachios into the other two portions. Split the pistachio dough in half; to one half, add the zest of one lemon, and to the other half, add ground cardamom.<\/p>\n Wrap each portion of dough separately in plastic wrap and chill in the fridge for at least 1 hour. (For best results, you can prepare the dough the evening before.)<\/p>\n Preheat the oven to 170\u00b0C (340\u00b0F).<\/p>\n When ready to bake, take one portion of dough out of the fridge at a time and roll it out on a floured surface. Use a cookie cutter to create circles from two portions and paisley shapes from the third portion. Feel free to use other shapes as well.<\/p>\n Arrange the cookies on a baking sheet lined with parchment paper and bake for about 10\u201315 minutes. Once baked, let the cookies cool completely before decorating.<\/p>\n 50 g powdered sugar<\/p>\n 1-2 tbsp rose water*<\/a><\/strong><\/p>\n 1 tsp raspberry powder*<\/a><\/strong><\/p>\n 1\/2 tsp rose petals<\/a>*<\/strong><\/p>\n Finely grind the rose petals in a blender.<\/p>\n In a bowl, combine the powdered sugar and gradually add the rose water, stirring with a fork until the mixture is smooth. The icing should be spreadable but not too runny.<\/p>\n Spoon a dollop of icing onto each cookie, spreading it to the edges, and then decorate with rose petals.<\/p>\n 1\/3 of the basic recipe<\/p>\n Zest of one organic lemon<\/p>\n 30 g unsalted pistachios*<\/a><\/strong><\/p>\n 50 g powdered sugar<\/p>\n 1-2 tbsp lemon juice<\/p>\n 1 tsp cherry powder* <\/a><\/strong>or strawberry powder<\/a>*<\/strong><\/p>\n 1\/2 tsp rose petals*<\/a><\/strong><\/p>\n o prepare the glaze, follow the same instructions as provided previously, but substitute lemon juice for rose water. Begin by grinding some freeze-dried cherries in a food chopper and then stir the ground cherries into the glaze. Brush the glaze onto the cookies and decorate them with rose petals.<\/p>\n 1\/3 of the basic recipe<\/p>\n 1 tsp cardamom<\/p>\n 30 g unsalted pistachios*<\/a><\/strong><\/p>\n 100 g dark block chocolate<\/p>\n 1 tsp coriander<\/p>\n 1 tsp cinnamon<\/p>\n![\"Rose](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Rosen-Platzchen-Ein-Teig-Drei-Platzchen-12-683x1024.jpeg\")
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<\/a><\/p>\nROSE COOKIES – THREE COOKIES FROM ONE DOUGH<\/h2>\n
ROSE COOKIES \u2013 AN ALL-TIME CLASSIC<\/h2>\n
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<\/a><\/p>\n![\"Rose](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/11\/Rosen-Platzchen-Ein-Teig-Drei-Platzchen-8-672x1024.jpeg\")
<\/a><\/p>\nBASIC RECIPE FOR ROSE COOKIE DOUGH<\/h2>\n
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\n\t\t<\/div>\n\nROSE-RASPBERRY GLAZE WITH ROSE PETALS<\/h2>\n
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\n\t\t<\/div>\n\nPISTACHIO ROSE COOKIES IN PAISLEY STYLE<\/h2>\n
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\n\t\t<\/div>\n\nPISTACHIO ROSE COOKIES WITH CARDAMOM, CINNAMON-CORIANDER CHOCOLATE GLAZE, AND MORE PISTACHIOS<\/h2>\n
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\n\t\t<\/div>\n\nROSE COOKIES BASIC RECIPE<\/h2>\n
PREPARATION OF ROSE COOKIES<\/h2>\n
ROSE-RASPBERRY ICING WITH ROSE PETALS<\/h2>\n
PREPARATION ROSE-RASPBERRY GLAZE WITH ROSE PETALS<\/h2>\n
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<\/a><\/p>\n<\/a><\/p>\nPISTACHIO ROSE COOKIES WITH LEMON ZEST<\/h2>\n
LEMON CHERRY ICING AND ROSE PETALS<\/h2>\n
PREPARATION LEMON CHERRY GLAZE WITH ROSE PETALS<\/h2>\n
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<\/a><\/p>\nPISTACHIO AND ROSE COOKIES WITH CARDAMOM<\/h2>\n
CINNAMON-CORIANDER CHOCOLATE ICING WITH PISTACHIOS<\/h2>\n
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