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Thumbprint Cookies with Rose Petal Jelly

Thumbprint Cookies with Rose Petal Jelly


Rose Petal Jelly… won't be sorry you took the time to make it.  For starters, the sweet smell that fills your home as you steep the petals is unbelievable!  And the color!  Obviously, what color roses you use from pale pink to deep red, depends on what you get in the finished jelly.  Even though this Rose Petal Jelly is delightful on toast, I couldn't help but picture it in a thumbprint cookie.  These thumbprint cookies are so delicate in texure and taste, they just melt in your mouth. It would be the perfect addition for a Ladies Lunch or Tea Party.  But don't think for a minute, these are "girly" cookies.  I live in a home of all men–my husband and two sons.  I baked, went out on errands, came home….2 cookies left!  I don't think they even took the time to stop and smell the roses!



Thumbprint Cookies with Rose Petal Jelly

1 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1/3 cup powdered sugar
1/4 teaspoon rose water
1/4 cup Rose Petal Jelly

Sift together the flour, cornstarch and salt; set aside.  In a medium bowl with an electric mixer, beat butter until smooth and creamy.  Add powdered sugar and rose water; beat until combined.  Add the flour mixture and beat until combined.  Cover and chill dough about an hour.  Preheat the oven to 325 degrees.  Roll dough into 1 1/4" balls.  Arrange on parchment lined baking sheet.  Use thumb to make indentations in each cookie.  Bake 12 minutes.  Open oven door and spoon jelly into each cookie.  Bake an additional 2 minutes to set.  Cool 1 minute on baking sheet.  Remove and cool completely on wired racks.  Makes 24 cookies.


Rose Petal Jelly

2 cup water
3 cups unsprayed rose petals, thicker tissue at the base removed
2 1/2 cups sugar
1/4 cup freshly squeezed lemon juice
3 ounces liquid pectin
1 tablespoon rose water

Bring the water to a boil in a medium saucepan; remove from heat. Add petals; cover, and steep for 30 minutes. Strain liquid into clean saucepan. Discard petals.  Add sugar and lemon juice to pan. Bring mixture to a boil, stirring, over medium-high heat. Boil 2 minutes; add pectin, and boil 2 minutes (for firmer jelly, boil up to 2 minutes more). Remove from heat, add rose water. Pour into sterilized jars, and let cool completely. Store in refrigerator up to 6 months.

Rose Petal Jelly by Martha Stewart


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