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
Rosehip 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 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
- Folate 7.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 2.0