Indulge in the delicate aroma of roses with these exquisite Rose cookies. These buttery cookies are infused with fragrant rosewater, giving them a subtle floral essence. But the real treat lies within, as each cookie is generously filled with a velvety rose butter filling, creating a heavenly combination of flavors. Perfect for elegant afternoon tea parties or as a romantic gesture, these cookies are sure to enchant your taste buds.
About 35 cookies
2/3 cup unsalted butter, softened to room temperature.
In a large bowl, mix, add the butter and powdered sugar. Beat until creamy for about 2 minutes. Then add the rosewater and egg and mix venously until light and fluffy.
Now add the flour to your mix and whisk until combined so no flour is left. Then knead the dough for a few minutes to make sure all is combined.
Chill dough. Form the dough ball into a disc and wrap in parchment paper with a towel over and refrigerate for at least 30 minutes.
Preheat your oven to 350°F and line 2 large baking sheets with parchment paper and set aside.
Now to shape your cookies. Sprinkle some flour on a working surface and roll the chilled cookie dough until 1/4 in thick. Using a round/your preferred cookie cutter, cut out as many cookies as desired. Use the scraps to roll out and make more cookies!
Transfer the cookies to your baking sheet leaving about half an inch of space between them.
Next, bake cookies (8 to 10 minutes), until the edges are a light gold color. Then take out of oven and let cool on the cookie sheet before transferring to a wire rack until totally cooled off.
PREPARING THE FROSTING
In a medium bowl, whip the butter until light and fluffy.
Slowly add the powdered sugar and mix until well incorporated.
Mix in the rosewater and pink food coloring (if using.)
MAKE THE SANDWICH
Fill a piping bag with frosting and use a large star tip.
Ice half of your cookies with one circle of frosting, careful not to overfill and lightly top with the other half of the cookies. Enjoy!