Rose Melting Moments
These pretty sugar cookies are frosted with pink icing and topped with crystallized flower petals.
- Yield: Makes about 4 dozen cookies
Source: Martha Stewart Weddings, Spring 2003
- 1 large egg white
- 50 small rose or geranium petals, pesticide-free
- 1 cup superfine sugar
- 1 cup (2 sticks) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup confectioners' sugar
- 2 cups plus 2 tablespoons all-purpose flour
- Rose Water Frosting
Crystallize the flowers: In a small bowl, whisk together the egg white and 1 tablespoon water. Using tweezers, dip the petals, one at a time, in the egg wash. Remove each petal, then blot gently with a paper towel, but do not dry. Dip into superfine sugar; turn to coat evenly. Transfer to a wire rack to dry.
Preheat oven to 350 degrees. In a mixing bowl, cream butter, salt, vanilla, and confectioners' sugar. Add flour; mix on low speed to form a smooth dough. Shape into 1-inch balls (chill if it is too sticky); place on a baking sheet. Bake until edges are lightly golden, 15 to 18 minutes. Let cool completely. Spread with frosting, and garnish with crystallized petals.