Last May when Hanna and I were in Holland (Mich.) I ordered a drink at lemonjello’s that was a chai latte with a shot of rose flavoring. Heaven on earth. The problem is, rose flavoring is a rare offering at coffee shops and not the sort of thing that’s easy to find at grocery stores, even a number of our favorite specialty shops here in Boston. But this morning Hanna and I were in Harvard Square for coffee and window shopping + actual shopping and I found rose water at the fabulous Cardullo’s. So tonight we decided to make cookies using rose water, and found the following recipe on the Food Network website. We followed it with slight tweaks, so here is the altered version:
2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup canola oil
1 tablespoon rosewater
Pre-heat oven to 350 degrees Fahrenheit
1) Combine flour and spices in a bowl and set aside.
2) Cream butter and oil and brown sugar, mix in rose water.
3) Add dry ingredients 1/2 cup at a time until fully incorporated. Cookie dough will be crumbly, like a dry pie crust dough.
4) Use hands to form walnut-sized balls of dough and place on a cookie sheet roughly 2 inches apart.
5) Bake for 15 minutes and use spatula to transfer cookies to wire rack for cooling.
Serve with warm milk and/or chai tea.