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Rose Water Cream Sandwich Cookies
Credit:
Johnny Miller
Recipe Summary
Yield: Makes about 2 1/2 dozen
Ingredients
Filling
4 ounces cream cheese, room temperature
1/4 cup confectioners’ sugar, sifted
1/4 teaspoon kosher salt
1 1/2 teaspoons milk, plus more if needed
Cookies
1 3/4 cups plus 2 tablespoons unbleached all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup confectioners’ sugar, sifted, plus more for dusting
3 tablespoons rose water
Candied rose petals or candied violets, for garnish
Cook's Notes
Look for rose water and candied flowers at specialty grocers, Middle Eastern markets, and baking supply stores.
Gallery
Rose Water Cream Sandwich Cookies
Credit:
Johnny Miller
Recipe Summary
Yield: Makes about 2 1/2 dozen
Gallery
Rose Water Cream Sandwich Cookies
Credit:
Johnny Miller
Rose Water Cream Sandwich Cookies
Credit:
Johnny Miller
Rose Water Cream Sandwich Cookies
Recipe Summary
Yield: Makes about 2 1/2 dozen
Recipe Summary
Yield: Makes about 2 1/2 dozen
Yield: Makes about 2 1/2 dozen
Makes about 2 1/2 dozen
Ingredients
Ingredients
4 ounces cream cheese, room temperature
1/4 cup confectioners’ sugar, sifted
1/4 teaspoon kosher salt
1 1/2 teaspoons milk, plus more if needed
1 3/4 cups plus 2 tablespoons unbleached all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup confectioners’ sugar, sifted, plus more for dusting
3 tablespoons rose water
Candied rose petals or candied violets, for garnish
Directions
Filling:Stir together cream cheese and sugar with a wooden spoon until smooth. Add rose water and milk, and stir until smooth. Filling can be refrigerated in an airtight container up to 3 days; bring to room temperature and stir until smooth before using.
Cookies:Whisk to combine flour, cornstarch, and salt in a bowl. In a separate bowl, beat butter and confectioners’ sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add rose water, and mix until combined, scraping down side of bowl. Reduce speed to low and add flour mixture; mix until just combined. Divide dough in half, and shape into disks. Wrap each in plastic, and chill 1 hour.
Preheat oven to 350 degrees. On parchment, roll 1 disk of dough to 1/8-inch thickness; chill 15 minutes. Cut 1 1/2-inch rounds from dough, and place 1 inch apart on parchment-lined baking sheets. Repeat with remaining disk. Using the wide end of a pastry tip, cut a 1/2-inch hole off-center in half the rounds. Bake, rotating sheets halfway through, until barely golden, about 14 minutes. Transfer cookies to wire racks to cool completely. (Unfilled cookies can be storedin an airtight container up to 3 days.)
Dust cut-out cookies lightly with confectioners’ sugar. Spread a heaping 1/2 teaspoon filling on whole cookies and top with cut-out cookies. Place a candied rose petal or violet in each hole. Once sandwiched, cookies can be stored in a single layer in an airtight container at room temperature up to 1 day.
Cook's Notes
Look for rose water and candied flowers at specialty grocers, Middle Eastern markets, and baking supply stores.
Cook’s Notes
Look for rose water and candied flowers at specialty grocers, Middle Eastern markets, and baking supply stores.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Rose Water Cream Sandwich Cookies
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Reviews:
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All Reviews for Rose Water Cream Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
