Raspberry Rose Cookies

Raspberry Rose Cookies

These pretty-in-pink Raspberry Rose Cookies are quite decadent yet surprisingly light and luscious. They remind me of those sugary cookies I'd help decorate when I was a little Tartelette but with a touch of sophistication and elegance.

Raspberry Rose Cookies

Raspberry Rose Cookies

Makes about 20 cookies

Ingredients

For the cookies...

2 1/4 cups organic all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder 

1 teaspoon rose salt 

1/2 cup lightly salted butter, at room temperature 

4 ounces cream cheese, at room temperature 

1 cup rose sugar

1 large egg 

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Raspberry Rose Cookies

For the Raspberry Frosting + Toppings...

3/4 cup lightly salted butter, at room temperature

2 3/4 cups powdered sugar, stifted

1 tablespoon half and half

1 teaspoon vanilla extract

1/4 cup fresh raspberries

2 tablespoons organic dried rose petals

1 tablespoon freeze-dried raspberries, crushed

Directions

In a medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, and salt. In a large bowl using a hand mixer, beat butter, cream cheese, and rose sugar together until light and fluffy, about 2-3 minutes. Add egg, vanilla extract, and almond extract and beat until well combined and smooth. Add the dry ingredients to the wet ingredients and beat until just combined. Transfer dough to plastic wrap and press into a round disk. Refrigerate for at least one hour until chilled.

Preheat oven to 350° F. Line 2 large baking sheets with parchment paper. Lightly flour a clean, cool surface such as a marble pastry board. Place dough on surface and sprinkle top of dough with flour as well as your rolling pin. Roll the dough out to about a half inch thick. Use a 2 1/2 inch round cookie cutter to cut cookies and place on the prepared baking sheets. Place in oven and bake until cookies are just set and the bottoms are slightly golden, about 10 minutes. Let the cookies cool.

Now, make the frosting. In a large bowl using a hand mixer, beat the butter until completely smooth and creamy. Add sifted powdered sugar and beat again until light and fluffy...this will take about 3-4 minutes. Add half and half and vanilla and beat until combined. Add raspberries and beat to combine. Once the cookies are completely cool, use an offset spatula to frost. Top with crushed freeze dried raspberries and dried rose petals.

Raspberry Rose Cookies

Photography + Recipe by Cassie Winslow

Adapted from Delish