I saw this pretty bottle of Nielson-Massey Rose Water and thought, “Wow…my sister would love this.”
I thought about how I’d hinted to her that there might be a prize for the first person who subscribed to my rss feed.
*Note: subscribing to the rss feed is an easy way to follow a blog. If you need help check out my subscribe page!
And then I thought about shortbread cookies.
I couldn’t possibly give Weinerdog…….yes, my sister and I have immature nicknames for each other…I couldn’t possibly give good, ole WD something I hadn’t tried. Right?
Here’s proof of how much I adore my Francophile, treehugger, poetry-writing, wine-studying sister….I made something she would love, something she would make.
Rose Sea Salt Shortbread Cookies. See how it has rss in the name?
Your bottle is in the mail, WD. You are the weiner….I mean winner!
When I take my first bite I taste rose in a light, hard-to-hold way like the wisp of rose you catch when you walk by a garden.
Then I taste butter…on the chin like Mike Tyson. Butter, son!
I get all poetic when I taste the rose in these shortbread cookies maybe because roses can have so many meanings.
I remember Love’s Baby Soft, pink ballet slippers and the black lipstick my sister and I swore we’d always wear when we were punk rock.
I remember being twenty years old and awed by black tipped roses in a NYC flower store.
The sea salt snaps my mind back to the present which is right where I want to be: fond of my black-lipstick-wearing days but happy to have another way to be alternative.
I’m gonna have to go play some Ramones and rock out with rose cookies. I wonder if they’d appreciate that combo.
Rose Sea Salt Shortbread Cookies
quantity: about 40 cookies
- 3 cups unbleached all-purpose flour
- 1 t. kosher salt
- 1 cup sugar
- 1 cup unsalted butter, softened but still a bit chilly
- 1 egg
- 1/2 t. Rose Water *I used Nielson-Massey Rose Water
- 1 1/2 T. cool water
- 1 T. sugar
- 1 T. sea salt flakes *1/2 T. fine salt…sea salt or kosher salt can be substituted
In a small bowl lightly beat the egg with a fork and set aside to use later.
In a medium bowl whisk together the flour, 1 t. salt and sugar.
Cut the butter into about 10 pieces. Add the butter to the flour, salt and sugar mixture. Use a pastry cutter, a fork or your fingertips to mix the dough until it forms flakes. You could also pulse this with a food processor if you have one.
Add the beaten egg, rose water and cool tap water and mix….with your tool of choice (pastry cutter, fork, fingers, processor, etc…)….until it forms clumps and can be gathered into two balls.
Flatten each ball with your palm. Wrap in plastic. Chill in the refrigerator for 1 hour.
Ready to bake? Pre-heat your oven to 350 degrees.
Roll each disk of dough out between two sheets of wax paper to about 1/4 inch thick.
Mix topping ingredients, 1 T. sugar and 1 T. sea salt flakes, together with a fork. Sprinkle this mixture onto each disk liberally. Press the sugar and sea salt mixture into the dough a bit.
Cut into 2″ x 2″ squares which will yield approximately 20 cookies per disk.
Bake for 10-12 minutes until just the edges of the cookies are golden brown.
Cool on a rack. Enjoy!