Description
Delicious raspberry rose cookies infused with floral flavors are perfect for tea time or special occasions.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp rose water
- ½ cup fresh raspberries, crushed
- ½ cup granulated sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the egg and mix until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Stir in the rose water and crushed raspberries.
- Form the dough into small balls and roll in granulated sugar.
- Place on a baking sheet lined with parchment paper and flatten slightly.
- Bake for 12-15 minutes, or until edges are golden.
- Cool on wire racks before serving.
Notes
- These cookies can be stored in an airtight container for up to a week.
- Substitute lemon zest for a citrus twist.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg