These scrumptious Rosewater-Almond Bonbon Cookies are pictured with Mini Strawberry-Chocolate Tartlets.
Rosewater-Almond Bonbon Cookies
- ½ cup confectioners’ sugar
- ½ cup unsalted butter, softened
- 3 tablespoons light brown sugar
- 1 tablespoon heavy whipping cream
- 1 tablespoon culinary rose water, such as Al Wadi
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 18 toasted salted whole almonds
- 1 recipe Rose Water Glaze (recipe follows)
- Preheat oven to 350°.
- Line 2 baking sheets with parchment paper.
- In a medium mixing bowl, combine confectioners’ sugar, butter, brown sugar, cream, and rose water, beating at medium speed with a mixer until smooth.
- In a small bowl, combine flour and salt, whisking well. Add to butter mixture, beating until a dough forms. (If mixture seems dry, add more cream, 1 teaspoon at time.)
- Using a levered 1-tablespoon scoop, divide dough into 18 portions, pressing an almond into each dough portion while still in scoop. Place portions 2 inches apart, rounded side up, on prepared baking sheets.
- Bake until cookies are set but not brown, 11 to 12 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
- Dip tops of cookies into Rose Water Glaze, and return to cooling racks. Let glaze dry completely.
- Store cookies in an airtight container until serving time.
- If desired, place in treat cups, such as Wilton, to serve.
Rose Water Glaze
Yield: 1 cup
- 2½ cups confectioners’ sugar
- 3 tablespoons whole milk
- 2 teaspoons culinary rose water, such as Al Wadi
- Pink paste food coloring, such as Wilton
- In a medium bowl, combine confectioners’ sugar, milk, and rose water, whisking until combined and smooth. Add desired amount of food coloring, whisking until well blended.
- Use immediately.
From TeaTime March/April 2017
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