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  • Stephen Gollan

Wildrose Sugar Cookies



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


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!


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