I adapted this from a recipe that my sister gave me, which called for the finished cookies to be dunked in melted chocolate but I felt that was a bit like gilding the lily.
With or without a coating of chocolate, these rich, buttery cookies are simply delightful, perhaps with a nice cup of tea.
Start by beating the butter, sugar, rose syrup (or if you’re using rosewater, add a little at a time and check it for taste), lemon zest and vanilla together until light and fluffy. Carefully fold in the flour and rose petals, mixing together until you have a dough. Scrape the dough onto a flat surface and scoop into a ball then roll it out to about 9 inches (25cm) square or round. Transfer to a baking tray and chill for 30 minutes.
Line a baking tray with parchment and cut the chilled dough with your favorite cookie cutter or into small rectangles. Prick the cookies with a fork and transfer them to the parchment lined baking tray.
Bake for 25-30 minutes until golden. Cool completely then dust the cookies with powdered sugar. They’ll keep for a week in an airtight container but I doubt you’ll have them that long, they’re that good.
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I’ve never baked with rose water before. Does it make the cookies taste flowery? Based on the passage above, What is the recommended method for storing the finished cookies?
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