These rose cookies feature both rose water and dried rose petals for a delicate rose flavor and pretty pink flecks in each bite.
Ingredients
- white sugar: 14 Tbsp
- unsalted butter: 12 Tbsp (softened)
- eggs: 2 piece
- rose water: 0.5 tsp
- ½ tablespoons dried rose petals: 1 piece
- ½ cups all-purpose flour: 2 piece
- baking powder: 1 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
-
Combine sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water. Stir in rose petals.
-
Combine flour, baking powder, and salt in a separate bowl. Mix into dough. Cover and chill dough for at least 1 hour, or overnight.
-
Preheat the oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.
-
Roll out dough on a lightly floured surface to about 1/3-inch thickness. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place cookies 1-inch apart on the prepared baking sheet.
-
Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.
