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Rose Cookies – Three Cookies from one Dough

Rose Cookies – Three Cookies from one Dough

Simple, sophisticated, and irresistible Rose Cookies!

Course baking, baking for Christmas, Baking for Norouz, Baking for Shab-e Yalda
Cuisine cross kitchen, fusion cuisine, Fusion Food, Fusion Kitchen
Keyword Rose Cookies- Three Cookies from one Dough
Prep Time 5 minutes
Cook Time 15 minutes
Servings 60 pieces
Author Labsalliebe

Ingredients

ROSE COOKIES BASIC RECIPE

  • 250 g butter
  • 140 g sugar
  • 2 tbsp rose water
  • 1 tsp vanilla extract
  • 2 eggs size M
  • 500 g flour
  • 1/2 tsp salt

ROSE-RASPBERRY ICING WITH ROSE PETALS

  • 50 g powdered sugar
  • 1-2 tbsp rose water
  • 1 tsp raspberry powder
  • 1/2 tsp rose petals

PISTACHIO ROSE COOKIES WITH LEMON ZEST

  • 1/3 of the basic recipe
  • 1 organic lemon Zest of it
  • 30 g unsalted pistachios

LEMON CHERRY ICING AND ROSE PETALS

  • 50 g powdered sugar
  • 1-2 tbsp lemon juice
  • 1 tsp cherry or strawberry powder
  • 1/2 tsp rose petals

PISTACHIO AND ROSE COOKIES WITH CARDAMOM

  • 1/3 of the basic recipe
  • 1 tsp cardamom
  • 30 g unsalted pistachios

CINNAMON-CORIANDER CHOCOLATE ICING WITH PISTACHIOS

  • 100 g dark block chocolate
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 10 g whole pistachios

Instructions

PREPARATION OF ROSE COOKIES

  1. In a mixing bowl, whisk the butter and sugar until the mixture is smooth.

  2. Add the eggs, rose water, and vanilla extract, mix well to combine.

  3. Gradually add the flour and salt until the dough is smooth.

  4. Divide the dough into three portions: keep one portion plain and knead pistachios into the other two portions.

  5. Split the pistachio dough in half; to one half, add the zest of one lemon, and to the other half, add ground cardamom.

  6. 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.)
  7. Preheat the oven to 170°C (340°F).

  8. When ready to bake, take one portion of dough out of the fridge at a time and roll it out on a floured surface.

  9. 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.

  10. Arrange the cookies on a baking sheet lined with parchment paper and bake for about 10–15 minutes.

  11. Once baked, let the cookies cool completely before decorating.

PREPARATION ROSE-RASPBERRY GLAZE WITH ROSE PETALS

  1. Finely grind the rose petals in a blender.
  2. 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.
  3. Spoon a dollop of icing onto each cookie, spreading it to the edges, and then decorate with rose petals.

PREPARATION LEMON CHERRY GLAZE WITH ROSE PETALS

  1. To prepare the glaze, follow the same instructions as provided previously, but substitute lemon juice for rose water.

  2. Begin by grinding some freeze-dried cherries in a food processor and then stir the ground cherries into the glaze.

  3. Brush the glaze onto the cookies and decorate them with rose petals.

PREPARATION CINNAMON-CORIANDER CHOCOLATE ICING WITH PISTACHIOS

  1. For the chocolate icing, melt the chocolate using a double boiler. Once melted, stir in the cinnamon and coriander.

  2. Dip half of the cookies into the chocolate icing.

  3. Finely grind the pistachios in a food processor and sprinkle on top of the cookies.