Rosehip Cream Sandwich Cookies

Rosehip Cream Sandwich Cookies 150 Author: Canadian Living Credits: Rosehip Cream Sandwich Cookies 150

Northwest Territories

Rosehips are the fruit that's left once flowers have faded from the wild roses that grow in abundance throughout the Northwest Territories. They are edible, and are a good source of vitamin C. Rosehips are used to make jams, jellies and teas. Here, cream is infused with dried rosehips to make a delicate, floral-flavoured filling – perfect for a summer cookie. Look for crushed dried rosehips in bulk food stores, health food stores or specialty tea
shops. If you have wild rose bushes nearby, harvest and dry your own.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: July 2012


  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Rosehip Cream Filling:
  • 1/3 cup whipping cream 35%
  • 3 tablespoons crushed dried rosehips
  • 1/3 cup unsalted butter softened
  • 1 1/2 cup icing sugar
  • 1 pinch salt


In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture to form smooth dough.

On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) round cookie cutter, cut out shapes, rerolling scraps. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.

Bake, 1 sheet at a time, in centre of 350ºF (180ºC) oven until edges are golden, about 10 minutes per sheet. Transfer to racks; let cool.

Rosehip Cream Filling: Meanwhile, in small saucepan, bring cream and rosehips to boil; reduce heat and simmer for 30 seconds. Remove from heat; cover and let stand for 15 minutes.

Strain into bowl through fine-mesh sieve, pressing with back of spoon to release liquid and some of the pulp; set aside and let cool completely.

In separate bowl, beat butter with icing sugar and salt until in fine crumbs; beat in rosehip cream. Spoon or pipe about 1 tsp icing onto centre of half of the cookies; sandwich with remaining cookies, pressing gently to push icing to edge. (Make-ahead: Store in single layer in airtight container for up to 2 days.)

Nutritional facts Per cookie: about

  • Fibre trace
  • Sodium 27 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 97.0
  • Total fat 5 g
  • Potassium 12 mg
  • Cholesterol 17 mg
  • Saturated fat 3 g
  • Total carbohydrate 13 g


  • Iron 2.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rosehip Cream Sandwich Cookies