New This Month

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


  1. 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.
  2. 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.

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