Rose Petal Heart Cookies

You know what the best Mother’s Day gift is? Something homemade! We don’t think there’s anything better than homemade cookies. And these Rose Petal Heart Cookies 🌹❤️ are pretty and delicious and very much befitting the amazing person that your mom most certainly is. This melt-in-your mouth cookie with a hint of lemon is fairly easy to make, then gets a wash of warm apricot jam and a sprinkle of petals that give them a lovely, delicate rose flavor. Treat your mom to something special, you know she’s worth it! These taste amazing with a glass of sherry. 😉



Ingredients

Makes 20-30 cookies, depending on the size of your cookie cutter


1 1/2 cups (210 g) all purpose flour

1/2 tsp baking powder

1/2 cup and 1 tbsp (70 g) confectioners sugar

1 egg yolk

1/2 cup and 2 tbsp (140 g) butter at room temperature

Zest of 1 lemon

7 oz (200 g) smooth apricot jam

3 tbsp dried rose petals, slightly crumbled

flour for rolling out the dough


Needed

Rolling pin ( a wine bottle does just as well in a pinch!) Cellophane

Parchment

Heart shaped cookie cutters

Knife or Spatula

Basting brush


Instructions


Sift the flour and baking powder together into a large bowl or the bowl of a stand mixer. Add the other ingredients and mix until it comes together. The dough will be fairly crumbly. Knowing this, don’t over mix it! Dump the dough onto a large piece of cellophane and form a rectangle with your hands, pressing the dough together firmly. Fold the cellophane over the rectangle and refrigerate for 30 minutes.

Preheat the oven to 350 F (190C). Line two rimmed baking sheets with parchment paper. Lightly flour a clean work surface. Unwrap your refrigerated cookie dough, place it onto the work surface and cover it with the cellophane you used to refrigerate it. Roll the dough out to about 2 mm (1/9”). Remove the cellophane and use the cookie cutter to cut out as many hearts as you can. Use a long knife or a sharp edged spatula to lift the hearts off the surface and onto the baking sheets. Re-roll the scraps you have left into another sheet of dough and repeat. Bake for 7-9 minutes or until the cookies are a beautiful golden color. Don’t let them get too brown! Remove them from the oven and let them cool off completely. Heat up the apricot jam in a small saucepan until it is liquid. Prepare 10 2” (5 cm) strips of parchment paper. Putting three cookies right next to each other in a row, baste the front of all the cookies with apricot jam. Place a strip of parchment paper over the upper part of the cookie and sprinkle the lower half with rose petals. This will ensure a nice, defined line. Remove the parchment paper strip carefully and discard. Repeat with a new strip. Let dry completely before putting them away. The jam will stay slightly sticky, so it’s best to store them between sheets of parchment or waxed paper. These will keep for a few days in a tightly sealed container.



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