PERSIAN TEA COOKIES
Persian Tea Cookies
Yield: 24 cookies
Prep time: Cook time: Total time:
Ingredients:
For the Cookies
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened/room temp
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
For the Icing
- 1 cup powdered sugar
- 2 tsp rose water
- 2 tsp water
For Topping
- 2 tbsp dried rose petals
Instructions:
- Preheat the oven to 350F. Combine both almond and all-purpose flour along with salt and whisk together.
- In a stand mixer with the paddle attachment, beat together the butter and sugar until fluffy and plate yellow in color (approx. 4 mins). Then combine the egg and vanilla extract and on slow speed slowly pour in the flour mixture until just incorporated. Do not over mix.
- Place the dough on a well-floured surface and create a disk shape and cover all sides with plastic wrap. Place in the fridge for 15 minutes. Place parchment paper on a baking sheet.
- After 15 minutes, roll out the dough on a well floured surface about ¼ inch in thickness. With a round 1inch cookie cutter, cut out as many rounds as possible and place them on a baking sheet. Place into the oven for only 10 minutes and place on a cooling rack to cool completely.
- Meanwhile, whisk together the powdered sugar, rose water and water until it gets the right consistency - runny but thick enough to coat the cookie.
- Once the cookies have cooled, dip ½ of the cookie in the icing and scrape off any excess with your finger and place on a cooling rack and sprinkle with dried rose pedals and repeat until you get all the cookies iced. Let the icing set then enjoy with your favorite mint or earl grey tea.