Rose Water Cream Sandwich Cookies Recipes

ROSE WATER CREAM SANDWICH COOKIES

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.

OLD GERMAN ROSE WATER SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Cream sugar and butter until smooth.
• Beat in yolks and flavorings.
• Combine baking soda and sour cream and stir into sugar mixture.
• Add rose water.
• Sift flour and salt and mix with batter.
• Roll out on floured surface and cut with cookie cutter.
• Bake on greased sheets for 15 to 20 minutes.

RASPBERRY CREAM SANDWICH COOKIES

Steps:

• Preheat oven to 350*.
• Whisk flour, baking soda, and salt; set aside.
• Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
• Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
• Gradually add flour mixture.Mix till well combined.
• Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
• Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
• Let cool on parchment paper on wire racks.
• Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
• Discard seeds.
• Melt white chocolate in heatproof bowl over simmering water.
• Remove from heat, whisk in cream, in a slow stream.
• Whisk in reserved raspberry mixture. Chill for 30 minutes.
• When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
• Store at room temperature in airtight container for up to 2 days.