Rose Water Desserts Food

ROSE WATER CREAM SANDWICH COOKIES

Rose Water Cream Sandwich Cookies image

Rose water adds a delicate floral bouquet to meltaway sandwich cookies, each topped with a candied violet or rose petal.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 11

Ingredients

4 ounces cream cheese, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon kosher salt
1 1/2 teaspoons milk, plus more if needed
1 3/4 cups plus 2 tablespoons unbleached all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup confectioners' sugar, sifted, plus more for dusting
3 tablespoons rose water
Candied rose petals or candied violets, for garnish

Steps:

Filling:Stir together cream cheese and sugar with a wooden spoon until smooth. Add rose water and milk, and stir until smooth. Filling can be refrigerated in an airtight container up to 3 days; bring to room temperature and stir until smooth before using.
Cookies:Whisk to combine flour, cornstarch, and salt in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add rose water, and mix until combined, scraping down side of bowl. Reduce speed to low and add flour mixture; mix until just combined. Divide dough in half, and shape into disks. Wrap each in plastic, and chill 1 hour.
Preheat oven to 350 degrees. On parchment, roll 1 disk of dough to 1/8-inch thickness; chill 15 minutes. Cut 1 1/2-inch rounds from dough, and place 1 inch apart on parchment-lined baking sheets. Repeat with remaining disk. Using the wide end of a pastry tip, cut a 1/2-inch hole off-center in half the rounds. Bake, rotating sheets halfway through, until barely golden, about 14 minutes. Transfer cookies to wire racks to cool completely. (Unfilled cookies can be storedin an airtight container up to 3 days.)
Dust cut-out cookies lightly with confectioners' sugar. Spread a heaping 1/2 teaspoon filling on whole cookies and top with cut-out cookies. Place a candied rose petal or violet in each hole. Once sandwiched, cookies can be stored in a single layer in an airtight container at room temperature up to 1 day.

FRESH FRUIT WITH ROSé WATER SYRUP

Fresh Fruit with Rosé Water Syrup image

Categories Fruit Dessert Vegetarian Strawberry Orange Pear Healthy Vegan Cinnamon Grape Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups water
1/2 cup sugar
1 cinnamon stick, broken in half
1 teaspoon rose water
4 oranges
2 cups red grapes, halved
1 1-pint basket strawberries, halved
1 pear, cored, sliced

Steps:

Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.
Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)
Spoon fruit and syrup into 6 bowls.

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