Tender and delicate, very subtly flavored with rose water, the cookies are destined not just for tea time. They are pretty good with coffee too, as well as without any beverage whatsoever.
Adapted from Sherry Yard
This is my submission to Jugalbandi’s CLICK “Stacks” event.
Makes about 2 dozens
Ingredients:
- ¾ cup all-purpose flour
- ¼ cup almond meal
- 3 oz unsalted butter, at room temperature
- ¾ cup powdered sugar, sifted
- ¼ tsp salt
- ½ tsp pure vanilla extract
- 1 tbsp rose water
- 1 large egg, at room temperature
- About 1/3 cup powdered sugar, sifted for dusting
Preparation:
Sift together the flour and almond meal into a small bowl and set aside.
In a medium bowl, using an electric mixer, cream the butter until pale yellow, about 2 minutes. Add the powdered sugar, salt, vanilla, and rose water. Cream on medium speed until the mixture is smooth, about 1 minute. Add the egg and beat on low speed for 15 seconds, until fully incorporated. Do not overbeat. On low speed, add the flour mixture. Mix until just incorporated. Wrap the dough in plastic and refrigerate for at least 30 minutes. At this point, the dough will keep nicely, tightly wrapped, in the refrigerator for up to 1 week or in the freezer for up to 1 month. (Thaw frozen dough at room temperature for about 30 minutes, or until you can pinch off pieces.)
Position an oven rack in the lower third of the oven. Preheat the oven to 350F. Line a large baking sheet with parchment or silicone mat.
Flour your hands. Pinch off pieces of dough and roll them into 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheet. Continue to flour your hands as needed to prevent the dough from sticking. Bake the cookies for about 12 to 15 minutes, or until light golden around the edges.
As soon as you remove the cookies from the oven, cover them completely with sifted powdered sugar. Let the cookies cool completely on the sheet on a cooling rack before removing them from the sheet and serving. Store the cookies in an airtight container for up to 3 days at room temperature.
April 10, 2016 at 9:22 am
Would love to make these but am only able to find rose water with chemicals added. I do have organic rose syrup. Could I use this and would I need to water it down? Thanks.
February 28, 2016 at 10:26 pm
I made these today and they were delicious!
February 10, 2016 at 2:33 pm
I just made the dough and refrigerated it. Can’t wait to bake them later tonight. I had leftover almond meal and a ton of rose water – so glad I found this recipe that combines two of my favorite things. Thank you for sharing!
January 26, 2016 at 4:32 pm
How do you print from your recipes? I would love to try these cookies.
January 26, 2016 at 4:59 pm
Hi Bobby, there is actually the “Print This Post” link just above these comments, below the recipe. When you click it you’d get a printer-friendly version of the recipe. Then just hit Ctrl-P and it will be printed out!
April 27, 2012 at 1:03 pm
I’m going to make my husband vegan-ize these for me this weekend!
October 19, 2011 at 9:03 am
May I ask your indication for 1 cup in gram?
October 19, 2011 at 9:00 am
Thanks for your great recipe! I’ve tried it done on today, unfortunately facing some problem.
1) My dough is sticky before and after refrigerated. I’ve freeze it for 1 hour ended up still sticky.
2) How to get the round sharp edges as yours?
Pls pls help me … :( Love to have the result as yours…:)
TQ
August 13, 2011 at 12:08 pm
Great recipe! I made them today. Added a bit of orange zest to brighten the flavor. They are unspeakably elegant and understated, with a mysterious lingering flavor. Very easy to make. I made a double batch and froze half of the dough, to be used whenever we have last-minute company. Thanks for sharing!
May 14, 2011 at 5:35 am
Vicky, I’m so glad you liked them! Thank you for letting me know.
May 10, 2011 at 5:28 pm
They’re excellent – delicious – lovely little cookies! Thank you so much for sharing them with us~ Vicky
December 10, 2009 at 3:57 pm
Are these cookies easy to bake for a cooking project?
October 26, 2009 at 7:33 pm
Thanks for the tip Vera.
September 20, 2009 at 6:42 pm
Mae, powdered sugar is granulated sugar ground into powder. You can make it yourself by grinding fine or extra-fine (caster) granulated sugar in a food processor or a coffee grinder.
September 17, 2009 at 7:35 pm
what is Powdered sugar? Can I use caster sugar instead? and what about almond meal? What are they?
July 9, 2009 at 12:40 am
Congratulations on your award. Beautiful picture.
July 8, 2009 at 6:45 am
Congratulations, Vera… your picture so beautiful :-)
June 3, 2009 at 11:00 am
Another recipe I am tagging! All my favorite flavors. Yay for finding this blog!
June 2, 2009 at 9:05 pm
Nina, there are some vegan substitutes for eggs (baking powder is not one of them), but I really don’t know if any of them will work well in this particular recipe. I’d rather make egg-free Mexican wedding cookies substituting almonds for walnuts and flavoring them with rose water. They are not of the same texture, but the rose water will give them a nice twist and similar flavor.
June 1, 2009 at 11:46 am
Seems like a wonderful recipe. However, I am on an egg free diet. Is there anyway eggs can be substituted….? maybe Baking pd…?
May 20, 2009 at 7:20 pm
Pinky, thank you very much!
May 19, 2009 at 8:52 pm
What a delicate photo. Even if these didn’t sound tasty, the pictures are so pretty anyone would fall in love with them
May 18, 2009 at 9:16 pm
Thank you, guys, so much for your kind words! I am very much obliged!
May 18, 2009 at 4:29 pm
So beautiful and delicate looking. Lovely.
May 18, 2009 at 12:26 pm
These are very elegant and dainty!
May 18, 2009 at 1:27 am
lovely!!
May 17, 2009 at 4:12 pm
Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader. This treat looks fabulous! Sherry Yard is soo good. I can’t wait to try out the rose water in my cookies.
May 16, 2009 at 8:04 am
Love rosewater in sweets,! Never tried it in cookies…
Cookies look delicious!
May 16, 2009 at 5:51 am
Wow – so delicate and pretty!
May 16, 2009 at 3:49 am
I love how delicate these cookies look. The rose water gives them such a sweet touch.
May 15, 2009 at 8:55 pm
Thank you all very much for your kind comments! I appreciate it greatly!
Rachel, I didn’t have any problem with getting them off the baking sheet. I used a silicone mat.
Gale, thank you very much for the link. I hope you will like the cookies :)
May 15, 2009 at 7:23 pm
I have linked your site on my blog. As a courtesey, I just wanted you to know. I look forward to baking the cookie dough over the weekend.
May 15, 2009 at 9:26 am
Very delicate, fragile and pretty. And the flavours are some of my favourites.
May 14, 2009 at 10:08 pm
They look extremely delicate. How did you manage to get them off the tray without breaking them?
May 13, 2009 at 9:17 am
These look stunning. I love rose water and rose scented cakes, these must be made asap :)
May 12, 2009 at 7:00 pm
Beautiful, beautiful pictures! I can almost smell the roses by looking at the pictures. I have purchased the rose water…I’m ready to bake these! Thanks for sharing.
May 12, 2009 at 4:46 pm
I love your site, but not only for the recipes but for your pictures, I really like the pictures you take to illustrate them! :)
May 12, 2009 at 12:45 pm
The are so beautiful! Love the rose pictures…
May 12, 2009 at 11:23 am
beuatiful and so romantic!
May 12, 2009 at 7:00 am
Like a soft summer breeze!
May 12, 2009 at 6:21 am
What delicate looking and refined tasting cookies!
Cheers,
Rosa
May 12, 2009 at 1:15 am
I’ve made these from Sherry Yard’s book, and really liked their delicate flavour too :)
May 12, 2009 at 12:02 am
those look absolutely beautiful!
May 11, 2009 at 11:13 pm
they look soo delicate and just perfect!!