Candied Rose Petal and Chocolate Cookies

Name: Candied Rose Petal and Chocolate Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 1 large egg; 1 egg yolk; 532 milliliters all-purpose flour; 2 Tbsps heavy cream; 118 milliliters light brown sugar; 118 milliliters rose spread; 1 teaspoons salt; 473 milliliters finely chopped semisweet chocolate; 237 milliliters sugar; 12 Tbsps (1 1/2 sticks) unsalted butter

Candied Rose Petal and Chocolate Cookies might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 241 calories, 3g of protein, and 12g of fat. Head to the store and pick up baking soda, flour, brown sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 350°F. Line a cookie sheet with parchment paper. In a large microwave-safe bowl, melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on low power.

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Brown Sugar

Butter

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Microwave

Bowl

Oven

Let the butter-sugar mixture cool just a bit then blend in the egg and egg yolk.

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Egg Yolk

Butter

Sugar

Egg

Add the heavy cream and rose spread. Stir until just combined and set aside. Do not overmix.

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Heavy Cream

Spread

In a medium bowl, sift together the flour, baking soda, and salt and carefully fold into the wet mixture. Gently add the chocolate, mixing it well. Freeze the dough just until cold and firm, about 5 minutes.

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Baking Soda

Chocolate

Dough

All Purpose Flour

Salt

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Bowl

Using a 2-ounce ice cream scoop, drop the dough 3 inches apart onto prepared cookie sheet.

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Ice Cream

Dough

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Ice Cream Scoop

Baking Sheet

Bake for 10 to 12 minutes, or until the edges of the cookies begin to brown.

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Oven

Transfer the cookies to a rack to cool.

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From Flavors First: An Indian Chef's Culinary Journey by Vikas Khanna. Recipes copyright © 2011 by Vikas Khanna; photography © 2011 Vikas Khanna, Andrew Blackmore-Dobbyn, and Ronnie Bhardwaj. Published by Lake Isle Press.