These precious little sandwich cookies are as delicious as they are pretty. It may seem like a lot of rose water in the filling, but don't worry – it only adds a hint of floral flavour. Be sure to add the liquid to the icing slowly and gradually so that it doesn't separate. Use a pretty fluted cookie cutter to make these stand out on your cookie tray.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
Rose Water Cream Filling:
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-3/4-inch (4.5 cm) long fluted oval cookie cutter, cut out shapes, rerolling and cutting out scraps. Refrigerate until firm, about 20 minutes.
Brush half of the cookies with rose water and press into coarse sugar. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake, 1 sheet at a time, in 350ºF (180ºC) oven until edges are golden, about 10 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Rose Water Cream Filling: In bowl, beat together butter, icing sugar and salt until smooth. Stir whipping cream with rose water; beat into butter mixture, 1 tbsp at a time and beating thoroughly after each addition, until smooth and creamy. Tint pale pink with food colouring.
Spoon or pipe about 1 tsp filling onto centre of the cookies without sugar; sandwich with sugared cookie tops, pressing lightly to push filling to edge. (Make-ahead: Refrigerate in airtight container for up to 5 days. Let come to room temperature to serve.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 38 mg
- Sugars 11 g
- Protein 1 g
- Calories 107.0
- Total fat 5 g
- Potassium 11 mg
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
- Iron 2.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 4.0