These cookies are a delightful treat, beautifully delicate and wonderfully aromatic. They have a soft dough, a richly-flavored filling, and a subtle hint of rose water that truly brings a touch of spring and sunshine to your plate.<\/p>\n
For 18 cookies:<\/p>\n
\n– Flour: 350g
\n– Sugar: 40g
\n– Vanilla sugar: 10g
\n– Baking powder: 1 tsp
\n– Salt: a pinch
\n– Turmeric: 0.5 tsp
\n– Cold butter: 110g
\n– Thick cream: 130g
\n– Egg yolk: 1
\n– Rose water: 3 tbsp<\/p>\n
\n– Rose jam: 150g
\n– Chopped nuts: 120g<\/p>\n
Total time: 2 hours 30 minutes
\n– Prep time: 1 hour
\n– Cook time: 20 minutes<\/p>\n
\nIn a mixing bowl, combine the flour, sugar, vanilla sugar, salt, baking powder, and turmeric. Add the cold butter, cut into pieces, and blend with your fingertips until the mixture resembles coarse sand. A food processor can also be used for this step. Next, mix in the thick cream, egg yolk, and rose water, one tablespoon at a time, initially stirring with a spatula and then kneading by hand until the dough is even. I used three tablespoons of rose water. Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 40 minutes.<\/p>\n
\nWhile the dough chills, prepare the filling by mixing the rose jam (homemade, in my case) with the chopped nuts to create a thick, non-runny mixture.<\/p>\n
\nShape the chilled dough into a log and cut it into 18 equal pieces, each weighing about 38-39g. Roll each piece into a ball and cover with plastic wrap to prevent drying out while you shape the cookies. On a lightly floured surface, roll out a dough ball into a 12 cm diameter circle. Make a cut to the center of the circle. Place a teaspoon of filling (about 15g) on one side, then fold the dough over the filling and seal the edge. Twist the dough, forming a circle, and stand the cookie upright, folding the edges underneath to form a tulip-like cone. Repeat with the remaining dough. Place the shaped cookies on a cutting board and chill for 30 minutes.<\/p>\n
\nPreheat your oven to 180\u00b0C (static heat).<\/p>\n
\nPlace the cookies on a baking sheet lined with a silicone mat or parchment paper, spacing them out. Bake for 15-20 minutes or until they are lightly golden.<\/p>\n
\nAllow the cookies to cool, then arrange them on a serving platter and dust with a little powdered sugar before serving. These cookies are a true delight!<\/p>\n\n\n