Something about edible flowers brings a certain sense of delicate decadence and who doesn't enjoy a frosted sugar cookie? These buttery soft cookies encompass the sweet floral notes of Wildroses perfectly and make a great treat year round!
The Not only is the icing of this cookie infused with Wildrose syrup, but the cookies themselves contain Wildrose petals that were hand harvested in the Kootenay region of British Columbia.
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INGREDIENTS
Cookies
2 3/4 Cup Cake Flour
2 TSP Baking Powder
1/4 TSP Salt
1/2 Cup Unsalted Butter Softened
1/3 Cup Vegetable Shortening
1 1/4 Cup Granulated Sugar
2 TBSP Wild Kootenay Rose Petals
1 large Egg
1 large Egg white
2 TSP Tahitian Vanilla Extract
Frosting
1/3 Cup Unsalted Butter Softened
1/3 Cup Vegetable Shortening
2 TBSP Rose Water
1/4 tsp Salt
3 1/4 Cups Powdered Sugar
3 TBPS Cream
2 drops Pink food coloring (optional)
INSTRUCTIONS
Make the Cookies
Sift in the cake flour, baking powder & salt.
In a separate bowl beat the butter, shortening & sugar until fluffy.
Then add in the egg, egg white & vanilla extract.
Next flour mixture about 1/2 at a time on low speed.
Cover and refrigerate for minimum of 3 hours.
Once ready, preheat the oven to 350F & line cookie sheets
Form dough into balls about 2 TBSP in size & place 2 inches apart, then press the tops down lightly to flatten. Bake for 10 minutes.
Make the Frosting
Beat the butter & shortening until fluffy.
Add in the vanilla extract and salt.
Then slowly add in the powdered sugar 1 cup at a time,
Next add in the cream about 1 TBLS at a time
Then mix in the food coloring
Lastly, frost & partake!