I hope you are all having beautiful weather for Easter! We are supposed to have rain, but I’m hoping to make it to the park with some of the dogs.
Whatever the weather, you might enjoy these cookies, which are wonderful for springtime:
Springtime Rose Cookies
2 1/2 C flour
1 tsp baking soda
3/4 tsp salt
2/3 C buttermilk
1 tsp vanilla
14 Tbsp unsalted butter,
1 C sugar
1/2 stick butter
4 oz cream cheese
8 oz powdered sugar
2 tsp rose water
2 drops red food coloring
Whisk together dry ingredients. Combine buttermilk, egg, and vanilla.
Beat butter and sugar three minutes. Beat in flour mixture and buttermilk mixture alternately, beginning and ending with flour mixture.
If you think that this method is much more like you are making a butter cake than a cookie, you are right! These are the most cake-like cookies you can possibly make. They work perfectly with the filling, believe me.
Now, you can drop the cookie dough on parchment-lined baking sheets, but I STRONGLY SUGGEST piping the dough, which is MUCH faster and easier and gives you a lot more control over the size of the cookies, plue ensures they come out round. Make ’em small, like a tsp each.
Bake at 350 degrees for 6-8 minutes, until just barely brown around edges — you don’t want to overbake them.
Now combine the filling ingredients. Pipe the filling on half the cookies and top with the other half to make sandwich cookies.
These freeze beautifully, but because the cookies are so soft, you will find they stick to each other. Put waxed paper between layers.
If you have filling left over, ice cupcakes with it. In fact, if you make twice the filling, you’ll have enough to ice a whole layer cake! Mmmm.
If you don’t want to go to the trouble of making cake, I have to add that the extra filling is great on biscuits or scones.