Rose cookies, impressive, but easy to make (Photo: Yael Laor, Yael Laor)
Rose cookies are a home classic that always wins, and although they look luxurious, they are really simple to make.
The rich dough is easy to work with, and its crispness together with the unique meringue texture create an irresistible cookie.
Rose cookies (Photo: Yael Laor)
Ingredients
For crispy dough:
½ cup flour (350 grams)
1 bag of baking powder
200 grams of soft butter, at room temperature
1 sour cream cheese
Meringue:
3 proteins
⅔ cup of sugar (130 grams)
2 tablespoons of instant vanilla pudding
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Preparation
How do you make classic rose cookies?
1
Preparation of the dough:
In a food processor or a mixer with a guitar hook, process all the dough ingredients until a uniform dough is formed.
Wrap the dough in cling film and let it rest for about two hours in the refrigerator.
2
Preparation of the meringue:
whip the egg whites with the sugar for about 5 minutes until a glossy meringue foam is formed, with a sticky and thick texture, reminiscent of marshmallows.
Add the intense pudding and continue whipping until combined.
3 Heat an oven to 180 degrees and prepare two large baking pans (trays) lined with baking paper.
4
Filling and assembling the cookies
: take the dough out of the refrigerator and divide it into 4 equal parts.
Roll out each piece into a rectangle about 20*30 cm in size, very thin (note that this is a dough that is very easy to work with, as it does not stick and there is no problem rolling it thin).
5 Spread a layer of foam on each rectangle and gently roll it, as in flutter (do not compress), after a roll is formed, cut cookies 2 cm wide from it.
Tip:
for prettier slices and convenient cutting, you can freeze the roulades for half an hour until they harden, then slice into cookies.
6 Arrange the cookies on baking paper in intervals with the rose side up, of course, and put in the hot oven for 30-35 minutes or until the cookies are golden (the time can vary from oven to oven, so you should follow the color).
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