August 4, 2008 at 5:18 pm
· Filed under recipe
Rosewater Sablés
1/2 cup (112 g) nondairy butter
1/2 cup (60 g) powdered sugar
1 tablespoon (15 ml) plain almond or other milk alternative
2 teaspoons rosewater or extract of choice
1 1/2 cups (188 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream butter, sugar, milk, and extract.
In a separate bowl, sift flour, baking powder, and salt.
In two batches, add flour mixture to butter mixture. Stir until combined, adding a touch of extra milk if the dough is too dry.
Shape into a disk, wrap in plastic paper. Refrigerate for 30 minutes.
Roll out dough to a little lower than 1/4-inch (6-mm) thickness. Cut with an approximately 2-inch (5-cm) cookie cutter, or the size you prefer, and repeat until you run out of dough.
Place on the prepared cookie sheets, and bake for approximately 10 minutes, depending on size, until the bottom is golden brown.
Wait 10 minutes before transferring them to a wire rack to cool completely.
Yield: About 20 cookies, depending on size
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Rosa said,
August 4, 2008 at 5:34 pm
They must be delicious! What a refined flavor!
Cheers,
Rosa
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Jennifer said,
August 4, 2008 at 6:08 pm
I’m seeing rosewater pop up in a lot of recipes these days. I guess I’m missing out on something! These cookies look delicious! I love shortbread cookies with a cup of earl grey.
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tofufreak said,
August 4, 2008 at 6:25 pm
Yum! I’ve been wondering though, where can I find rosewater?
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Celine said,
August 4, 2008 at 6:29 pm
I found mine in the exotic section of a good ole supermarket, tofufreak.
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Mihl said,
August 4, 2008 at 6:53 pm
I’ve seen the picture on flickr and was waiting for the recipe all day. Something great to look forward too I thought and wasn’t dissapointed :) And I have this bottle of rosewater sitting on the cupboard for ages!
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Patricia Scarpin said,
August 4, 2008 at 7:25 pm
These are so delicate, Celine. And the polka dot background goes beautifully with the cookies!
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jessy said,
August 4, 2008 at 8:18 pm
oh my goodness, these are beauuuuuutiful! i need to get me some rosewater so i can make my own! yay! :D
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vegan addict said,
August 4, 2008 at 10:31 pm
Even your cookies can stack themselves?! And they are super pretty? My cookies sniffle in sadness…
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Tony said,
August 4, 2008 at 11:02 pm
beautiful cookies! I love rose water anything – I recently experimented with rose water ice cream and loved the outcome. I can’t wait to try these!
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Amy said,
August 5, 2008 at 12:33 am
Mmmmm yum! I’m always on the lookout for delicious things to use my rosewater in!
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Anonymous said,
August 5, 2008 at 1:02 am
I’ve never tried rosewater in anything but I’m dying to! These sound great, and they’re cute too =)
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atxvegn said,
August 5, 2008 at 2:43 am
The recipe looks super and the photo is outstanding!
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Katie said,
August 5, 2008 at 4:37 am
Yum! All of your recipes and photos are so wonderful…I love your blog!
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Celine said,
August 5, 2008 at 9:07 am
thanks, everyone.
Addict: there’s no need for sniffles. your cookies can beat my cookies’ butts without even breaking a sweat.
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Ash said,
August 5, 2008 at 12:43 pm
You know I’ve never had rosewater before? I think I’m going to have to give it a try. I looove shortbread so perhaps I should try out your rosewater variation. Awesome photo by the way! :-)
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jenn said,
August 5, 2008 at 9:01 pm
I have to try this recipe – sounds divine!
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Anni said,
August 7, 2008 at 3:54 pm
Hi Celine, coincidentally I just baked my third batch of rosewater-almond cookies this week, I’m posting the recipe one of these days! The fragrance is driving me crazy, must go and have one right now… Pink peppercorns and rose water, what an ingenious combination!
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sharon said,
August 9, 2008 at 6:36 am
I just made my own rosewater because I couldn’t find it in the store and I was dying for some! I’m hooked!! Then I saw this post! These look AMAZING!! :)
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Celine said,
August 9, 2008 at 7:25 am
homemade rosewater has got to beat store-bought rosewater, no doubt! kudos, Sharon. ♥
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veganhomemade said,
August 10, 2008 at 9:46 pm
They look like pretty, delicate, great rosey sugar cookies!
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Anonymous said,
December 15, 2008 at 7:14 am
hi. how well do these keep/travel?
they look like they’d be yummy gifts
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Celine said,
December 15, 2008 at 7:33 am
they never stuck around long enough for me to find out if they got stale or what-have-you, anonymous. I also have never had to ship them anywhere, but I suppose that as cookies go, they’re not the most fragile ones I’ve ever seen.
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DGMGV said,
July 26, 2009 at 11:23 am
I just made these for my cousin’s bridal shower. I rolled them out and used heart-shaped cookie cutters then iced them with a light frosting of pink tinted roewater and almond glaze.
HOLY WOW. not only were they beautiful and delicate and tasty but also wonderfully received. i put one at each place setting (it was a tea party) and a couple more in the favor bags. the guests were so happy to find they could take one home.
this is an elegant cookie that really has a mild and wonderful flavor. i only wish i hadn’t had so many extras because i ate. them. all. yum.
thanks, celine!
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VeganMoFo 2: BBQ Balls and Cookie Sandwiches « Eating with the Rabbits said,
October 7, 2009 at 12:58 am
[...] and here’s another one of Celine’s recipes I made recently: the Rosewater Sablés recipe. Only they’re not rosewater sablés anymore, because I replaced the rosewater with [...]