These light and delicate Rose Thins are a delightful treat for teatime. Rose Thins pictured with Lavender Mousse Verrine.
Rose Thins
Serves: 30
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup plus 1½ teaspoons granulated sugar
- 1 large egg yolk, room temperature
- ¼ teaspoon rose water
- ¼ teaspoon vanilla bean paste
- ¾ cup pastry flour
- ⅛ teaspoon kosher salt
- 2 tablespoons finely chopped candied rose petals
- Garnish: fresh rose petals
Instructions
- Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
- In a medium bowl, beat together butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolk, rose water, and vanilla bean paste beating until well combined. Add flour, salt, and candied rose petals, beating until a dough forms.
- Using a rolling pin roll out dough to a ¼-inch thickness on a lightly floured surface. Using a 1½-inch fluted round cutter cut 30 cookies from dough, rerolling scraps as necessary. Place on prepared baking sheets.
- Bake until cookies are set, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store at room temperature in an airtight container for up to 2 days.
- Just before serving, garnish with rose petals, if desired.
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