Wonderfully light and refreshingly fruity, these dainty morsels, laced with crushed rose petals, are an ideal treat for teatime among blooms.
Rose Petal & Raspberry Jam Spritz Cookies
Serves: 36
Ingredients
- ½ cup unsalted butter, softened
- ½ cup plus 1 tablespoon confectioners’ sugar
- ¼ teaspoon fine sea salt
- 1 large egg yolk
- 1 teaspoon culinary rose water*
- ½ teaspoon vanilla extract
- 1¼ cups cake flour
- 1 teaspoon finely crushed dried culinary rose petals*
- 3 tablespoons raspberry jam
Instructions
- • Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- • In a medium bowl, beat butter with a mixer at medium speed until creamy, 2 to 3 minutes, stopping to scrape down sides of bowl. With mixer at low speed, beat in sugar and salt. Beat in egg yolk, rose water, and vanilla extract. Beat in flour and rose petals until a dough forms.
- • Transfer dough to a cookie press fitted with a flower-shaped disk, and press dough onto prepared baking sheets.
- • Bake until cookies are set, 5 to 6 minutes (dough will be pale). Using index finger, gently make an indentation in centers of cookies.
- • Continue baking cookies until lightly browned around the edges, approximately 7 minutes more. Gently press centers again, if necessary. Let cool for 2 to 3 minutes, then remove from baking sheet to a wire rack. Let cool completely. Serve immediately, or place in a covered container and store at room temperature for up to 2 days.
- • Just before serving, portion a scant ¼ teaspoon jam into center of each cookie.
Notes
*We used Cortas Rose Water and Green Tea Hill Rose Petals.
MAKE-AHEAD TIME: Cookies can be baked and frozen up to 2 weeks in advance. Just before serving, thaw and fill cookies with jam.
MAKE-AHEAD TIME: Cookies can be baked and frozen up to 2 weeks in advance. Just before serving, thaw and fill cookies with jam.
