Sandwich cookies with rose water cream cheese icing

By Annegret Henninger
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rosewater-cookies
Credit:

The Social

We’re so lucky here in Canada to be exposed to lots of different cultures and cuisines, so I took a few Canadian crowd favourites – sandwich cookies and cream cheese icing – and gave them a Persian twist. The cookies are made with the basic “Anything Goes” plant-based cookie dough, but then you change the flavour profile by adding rose water to the cream cheese icing – which is unexpected and delicious.

YIELDS
16 SANDWICH COOKIES
TOTAL TIME

Ingredients

Anything goes cookie dough:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup Becel® Original margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Rose water cream cheese filling:

  • 115 grams plain brick-style cream cheese, at room temperature
  • 1 teaspoon rose water
  • 2 cups icing sugar

Glaze:

  • 3 cups icing sugar
  • 1/4 cup water + extra for thinning glaze
  • 1 drop pink food dye

Toppings:

  • White pearl balls
  • Pink pearl balls
  • White sanding sugar
  • Dark chocolate pomegranate candies, chopped
  • Roasted pistachios, chopped
  • Gold sanding sugar

Directions

Anything goes cookies:

  1. Line two baking trays with parchment paper. Set aside.
  2. Drop cookie dough by level tablespoons – eight cookies per tray, five centimeters apart.  Using a glass, with bottom dipped in flour; flatten dough to five centimeter circles. With fingertips, shape each into a neat circle.  Cookies will spread while baking.
  3. Bake in center of 350F/180C preheated oven for ten minutes, or until edges are golden brown.  Cool two minutes on wire rack; remove cookies from sheets and cool completely.  Cookies will be crispy. 

Rose water cream cheese filling:

  1. Using a handheld mixer combine cream cheese, rose water and icing sugar, until smooth.  Chill until ready to assemble cookies.

Glaze:

  1. In a bowl whisk together icing sugar, 1/4 cup water and food dye.  Add additional water, one teaspoon at a time to desired smooth consistency.

Assembly:

  1. Spread half of the cookies with a level tablespoon of chilled icing.  Top with another cookie, squeezing them together gently. Place on rack to let set while organizing glaze and toppings.
  2. Dip half of an assembled cookie in the glaze, letting excess glaze drip off.  Place on wire rack.  Decorate with an assortment of toppings.  Leave on rack to set and dry glaze.

 

Variation:  Single cookies can be dipped in glaze, decorated with toppings ahead of time and stored until ready to assemble. 

Note:  If you wish to have a hole in the top cookie – cut holes in warm cookies using the bottom edge of a metal piping tip.

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