Rose and Pistachio Wreath Cookies
Cookies
- 1 2/3 cups all-purpose flour
- 1 Tbsp. rose tea (or ground culinary dried rose petals)
- 1/2 tsp. baking powder
- 1/4 tsp. fine sea salt
- 7 Tbsp. unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp. almond extract
Glaze
- 1 1/2 cups confectioner's sugar
- 2 Tbsp. whole milk (or plant milk of choice)
- 1 Tbsp. honey
- 1 tsp. rose water
- Pinch fine sea salt
- Pink or green food coloring (optional)
Decoration
- 2 Tbsp. culinary dried rose petals
- 3 Tbsp. chopped pistachios
- Edible gold or silver leaf (optional)
Cookies
- In medium bowl, whisk flour, rose tea, baking powder and sea salt.
- In separate mixing bowl or stand mixer, mix butter on high speed until fluffy.
- Mix in granulated sugar, egg and almond extract.
- Add dry ingredients and mix on low speed until just combined.
- Flatten into disc. Wrap in plastic wrap and chill in refrigerator, at least 2 hours or overnight.
- Line baking tray with parchment. Preheat oven to 350 degrees F.
- On floured countertop, roll chilled dough to 1/4-inch thick.
- Cut with 2 1/2-inch round scalloped cutter. Transfer to prepared tray.
- With 3/4-inch round cutter or bottle cap, cut holes in each cookie to form wreaths.
- Re-roll scraps and repeat with remaining dough.
- Chill tray in refrigerator for 30 minutes.
- Bake 12-13 minutes, or until very lightly golden brown. Cool on wire rack.
Glaze
- Add confectioner's sugar to medium bowl.
- Whisk in milk, honey, rose water and salt.
- Tint with food coloring, if desired.
- Transfer to piping bag.
Decoration
- Pipe glaze around wreaths.
- Sprinkle with rose petals and pistachios.
- Allow cookies to sit, uncovered, until glaze sets. Garnish with gold or silver leaf, if desired.
- Serve immediately. Store leftover wreath cookies in an airtight container at room temperature for up to three days.
Get these ingredients and more at Vitacost.
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