Rosewater-Almond Bonbon Cookies

Mini Strawberry-Chocolate Tartlets Rosewater-Almond Bonbon Cookies
Mini Strawberry-Chocolate Tartlets and Rosewater-Almond Bonbon Cookies

These scrumptious Rosewater-Almond Bonbon Cookies are pictured with Mini Strawberry-Chocolate Tartlets.

Rosewater-Almond Bonbon Cookies
 
Yield: 18
Ingredients
  • 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°.
Instructions
  1. Line 2 baking sheets with parchment paper.
  2. In a medium mixing bowl, combine confectioners’ sugar, butter, brown sugar, cream, and rose water, beating at medium speed with a mixer until smooth.
  3. 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.)
  4. 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.
  5. Bake until cookies are set but not brown, 11 to 12 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
  6. Dip tops of cookies into Rose Water Glaze, and return to cooling racks. Let glaze dry completely.
  7. Store cookies in an airtight container until serving time.
  8. If desired, place in treat cups, such as Wilton, to serve.

Rose Water Glaze
 
Yield: 1 cup
Ingredients
  • 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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