Rose cookies

Help yourself, spoil a friend or impress your guests with this pretty pink tea time treat.

Makes 50 cookies | Takes 55 min

Ingredients

For the cookies

250ml (1 cup) butter, softened

125ml (½ cup) sugar

1 large egg

5ml (1t) rosewater

600g (4 cups) cake flour, sifted

pinch of salt

pink food colouring

For the marshmallow icing

125ml (½ cup) soft butter

250ml (1 cup) icing sugar

8 white marshmallows

5ml (1t) vanilla essence

20ml (4t) milk

Method

Preheat oven to 200°C. Beat the butter, sugar, egg and rosewater until creamy. Add the flour and salt and mix until just combined.

Colour with a few drops of food colouring to your desired shade. Spoon into a piping bag fitted with a star nozzle. Pipe 3cm circles on greased baking trays, leaving enough rising space in between. Bake in batches for 5-8 minutes until cooked, but not coloured. Cool on wire racks.

For the icing, beat the butter and sugar until creamy. Melt the marshmallows in the microwave for about 1 minute, then beat the vanilla and milk into the mixture until smooth. Cool to room temperature, then beat into the butter mixture. Refrigerate until firm, but not hard.

Spoon the icing into a piping bag fitted with a star nozzle and pipe circles on half of the cookies. Sandwich together with the other cookies.

#rosewater #cookies #kleinkoekies