The mascarpone was a luscious, Italian version of cream cheese and the rose water and spices were gorgeous Middle Eastern flavors. When they were combined, lovely and festive cookies were born!
Total Time
45min
4.7
3 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
1
cup
Butter
, room temperature
•
2
dashes
Cold
Water
•
to taste
Red Colored Sugar
Cookies
•
2 1/2
cups
All-Purpose Flour
•
1
tsp
Baking Powder
•
1
tsp
Salt
•
as needed
Ground Cardamom
•
as needed
Ground Cinnamon
•
2
cups
Mascarpone Cheese
, room temperature
•
2
cups
Granulated Sugar
•
1
Tbsp
Rose Water
•
1
tsp
Vanilla Extract
•
2
Eggs
Glaze
•
1 1/2
cups
Powdered Confectioners Sugar
•
to taste
Red Food Coloring
•
1
tsp
Rose Water
•
1
tsp
Vanilla Extract
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C) and line 4 cookie sheets with silicone mats or parchment paper.
2.
Whisk the All-Purpose Flour (2 1/2 cups), Baking Powder (1 tsp), Salt (1 tsp), Ground Cardamom (as needed), and Ground Cinnamon (as needed) together in a bowl. Set bowl of dry ingredients aside.
3.
In the bowl of a stand mixer, combine the Mascarpone Cheese (2 cups), Butter (1 cup), and Granulated Sugar (2 cups). Beat them together well until creamy and fluffy.
4.
Add the Rose Water (1 Tbsp) and Vanilla Extract (1 tsp), followed by one whole Eggs (2) at a time.
5.
Turn the speed to low and slowly pour in the dry ingredients just until they are mixed in and a soft cookie dough forms.
6.
Use a 1.5 inch cookie scoop to scoop perfect little dollops of the dough onto the prepared baking sheets. Bake two trays at a time for about 15 minutes each batch. Rotate the sheets halfway through to make sure they bake evenly.
7.
Bake the two other trays of cookies.
8.
Prepare the glaze by stirring Powdered Confectioners Sugar (1 1/2 cups), Red Food Coloring (to taste), Rose Water (1 tsp), and Vanilla Extract (1 tsp) together until it becomes a thick frosting. Thin it out and make it glossy with dashes of filtered Water (2 dashes). Set the glaze aside.
9.
Let the cookies cool for a few minutes when they are done. Then, transfer them to a cooling rack.
10.
Once cooled, spread a small spoonful of the glaze over each one and sprinkle them with the Red Colored Sugar (to taste) on top before the glaze hardens completely.
11.
Do this to all the cookies. Once the glaze has completely hardened, they're ready to be packed up!
Author's Notes
Yields 48 cookies.
Nutrition Per Serving
CALORIES
599
FAT
33.5 g
PROTEIN
5.2 g
CARBS
68.6 g
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