Delicate and fragrant spiced sables inspired by the Rose and Ivy Journal. These cookies feature the warmth of cinnamon, ginger, and cardamom, combined with the elegance of rose water and petals.
Ingredients: 1 cups all-purpose flour. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1 teaspoon vanilla extract. 1 teaspoon rose water. 1 tablespoon finely chopped rose petals. Powdered sugar, for dusting.
Instructions: Beat the flour, ginger, cardamom, cinnamon, and salt together in a bowl with a whisk. Butter and sugar should be mixed in a different bowl until they are smooth and creamy. Mix the rose water, vanilla extract, and chopped rose petals into the butter. Combine well. Add the dry ingredients to the butter mixture little by little. Mix until you get a dough. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Before putting the rounds of chilled dough on the baking sheet, cut the log of dough into slices. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Sprinkle powdered sugar over the cookies after they have cooled. Serve and enjoy the rose and ivy sables that smell great and are spiced up!
Prep Time: 20 minutes
Cook Time: 15 minutes
butterflies of the imagination
