How to Make Rose Gold And White Drip Cake

Rose Petal Cookies

Or make it really classy and have a painted metallic drip in silver or gold?

Recipe Summary Rose Petal Cookies

These cookies feature both rose water and dried rose petals for a delicate rose flavor and pretty pink flecks in each bite.

Ingredients | Rose Gold And White Drip Cake

14 tablespoons white sugar

12 tablespoons unsalted butter, softened

2 eggs

½ teaspoon rose water

1 ½ tablespoons dried rose petals

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 pinch salt

Directions

Combine sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water. Stir in rose petals.

Combine flour, baking powder, and salt in a separate bowl. Mix into the dough. Cover and chill dough for at least 1 hour, or overnight.

Preheat the oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.

Roll out dough on a lightly floured surface to about 1/3-inch thickness. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.

Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

Info | Rose Gold And White Drip Cake

prep: 20 mins cook: 10 mins additional: 1 hr total: 1 hr 30 mins Servings: 60 Yield: 60 cookies

TAG : Rose Petal Cookies

Desserts, Cookies, International Cookie Recipes, Asian Cookie Recipes,