Rose Water Almond Tea Cookies

Tender and delicate, very subtly flavored with rose water, the cookies are destined not just for tea time. They are pretty good with coffee too, as well as without any beverage whatsoever.

Adapted from Sherry Yard

This is my submission to Jugalbandi’s CLICK “Stacks” event.

Makes about 2 dozens

Ingredients:

  • ¾ cup all-purpose flour
  • ¼ cup almond meal
  • 3 oz unsalted butter, at room temperature
  • ¾ cup powdered sugar, sifted
  • ¼ tsp salt
  • ½ tsp pure vanilla extract
  • 1 tbsp rose water
  • 1 large egg, at room temperature
  • About 1/3 cup powdered sugar, sifted for dusting

Preparation:

Sift together the flour and almond meal into a small bowl and set aside.

In a medium bowl, using an electric mixer, cream the butter until pale yellow, about 2 minutes. Add the powdered sugar, salt, vanilla, and rose water. Cream on medium speed until the mixture is smooth, about 1 minute. Add the egg and beat on low speed for 15 seconds, until fully incorporated. Do not overbeat. On low speed, add the flour mixture. Mix until just incorporated. Wrap the dough in plastic and refrigerate for at least 30 minutes. At this point, the dough will keep nicely, tightly wrapped, in the refrigerator for up to 1 week or in the freezer for up to 1 month. (Thaw frozen dough at room temperature for about 30 minutes, or until you can pinch off pieces.)

Position an oven rack in the lower third of the oven. Preheat the oven to 350F. Line a large baking sheet with parchment or silicone mat.

Flour your hands. Pinch off pieces of dough and roll them into 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheet. Continue to flour your hands as needed to prevent the dough from sticking. Bake the cookies for about 12 to 15 minutes, or until light golden around the edges.

As soon as you remove the cookies from the oven, cover them completely with sifted powdered sugar. Let the cookies cool completely on the sheet on a cooling rack before removing them from the sheet and serving. Store the cookies in an airtight container for up to 3 days at room temperature.

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39 Responses to “Rose Water Almond Tea Cookies”

  1. they look soo delicate and just perfect!!

  2. those look absolutely beautiful!

  3. I’ve made these from Sherry Yard’s book, and really liked their delicate flavour too :)

  4. What delicate looking and refined tasting cookies!

    Cheers,

    Rosa

  5. Like a soft summer breeze!

  6. beuatiful and so romantic!

  7. The are so beautiful! Love the rose pictures…

  8. I love your site, but not only for the recipes but for your pictures, I really like the pictures you take to illustrate them! :)

  9. Beautiful, beautiful pictures! I can almost smell the roses by looking at the pictures. I have purchased the rose water…I’m ready to bake these! Thanks for sharing.

  10. These look stunning. I love rose water and rose scented cakes, these must be made asap :)

  11. They look extremely delicate. How did you manage to get them off the tray without breaking them?

  12. Very delicate, fragile and pretty. And the flavours are some of my favourites.

  13. I have linked your site on my blog. As a courtesey, I just wanted you to know. I look forward to baking the cookie dough over the weekend.

  14. Thank you all very much for your kind comments! I appreciate it greatly!

    Rachel, I didn’t have any problem with getting them off the baking sheet. I used a silicone mat.

    Gale, thank you very much for the link. I hope you will like the cookies :)

  15. I love how delicate these cookies look. The rose water gives them such a sweet touch.

  16. Wow – so delicate and pretty!

  17. Love rosewater in sweets,! Never tried it in cookies…
    Cookies look delicious!

  18. Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader. This treat looks fabulous! Sherry Yard is soo good. I can’t wait to try out the rose water in my cookies.

  19. lovely!!

  20. These are very elegant and dainty!

  21. So beautiful and delicate looking. Lovely.

  22. Thank you, guys, so much for your kind words! I am very much obliged!

  23. What a delicate photo. Even if these didn’t sound tasty, the pictures are so pretty anyone would fall in love with them

  24. Pinky, thank you very much!

  25. Seems like a wonderful recipe. However, I am on an egg free diet. Is there anyway eggs can be substituted….? maybe Baking pd…?

  26. Nina, there are some vegan substitutes for eggs (baking powder is not one of them), but I really don’t know if any of them will work well in this particular recipe. I’d rather make egg-free Mexican wedding cookies substituting almonds for walnuts and flavoring them with rose water. They are not of the same texture, but the rose water will give them a nice twist and similar flavor.

  27. Another recipe I am tagging! All my favorite flavors. Yay for finding this blog!

  28. Congratulations, Vera… your picture so beautiful :-)

  29. Congratulations on your award. Beautiful picture.

  30. what is Powdered sugar? Can I use caster sugar instead? and what about almond meal? What are they?

  31. Mae, powdered sugar is granulated sugar ground into powder. You can make it yourself by grinding fine or extra-fine (caster) granulated sugar in a food processor or a coffee grinder.

  32. Thanks for the tip Vera.

  33. Are these cookies easy to bake for a cooking project?

  34. They’re excellent – delicious – lovely little cookies! Thank you so much for sharing them with us~ Vicky

  35. Vicky, I’m so glad you liked them! Thank you for letting me know.

  36. Great recipe! I made them today. Added a bit of orange zest to brighten the flavor. They are unspeakably elegant and understated, with a mysterious lingering flavor. Very easy to make. I made a double batch and froze half of the dough, to be used whenever we have last-minute company. Thanks for sharing!

  37. Thanks for your great recipe! I’ve tried it done on today, unfortunately facing some problem.
    1) My dough is sticky before and after refrigerated. I’ve freeze it for 1 hour ended up still sticky.
    2) How to get the round sharp edges as yours?

    Pls pls help me … :( Love to have the result as yours…:)
    TQ

  38. May I ask your indication for 1 cup in gram?

  39. I’m going to make my husband vegan-ize these for me this weekend!

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