The theme for today’s #SundaySupper is Mom’s Favorite Recipes. My mom doesn’t really like to cook and definitely doesn’t like to bake. But she’s my biggest fan, loves all my pastries and brags about my cake business all the time. These Rose Shortbread Cookies are the perfect Mother’s Day flowers for my mom.
I’ve posted a number of shortbread recipes since starting this blog. For the holidays I made gift boxes with with an assortment of delicious shortbread squares with various toppings. I recently posted one of my favorite shortbread recipes with lemon curd filling. This just goes to show the versatility of shortbread. It’s perfect as a simple cookie and as a base for a myriad of other cookies recipes.
These Rose Shortbread Cookies are so pretty and are perfect for teatime or Mother’s Day. When I baked for a British tea shop I always had these on the menu. The rose on top is made using a cookie stamp. I’ve had this stamp for many years and there are lots of designs available. I found a design pretty close to mine here .
I honestly can’t remember how I came up with the method for painting the roses with tinted egg whites. I started making these cookies way back before there was an internet. Yes kids, it’s true, there was a time when we had to find recipes in a book or magazine! I’d like to think that I just invented the idea in a flash of inspiration, but I probably found a similar technique in an old cook book or maybe in the packaging for the stamp.
The main key to making the “paint” is to let the egg white age at least a day before painting the cookies. As egg whites age they liquify, making it easier to paint on the cookies without globbing up (that’s a technical pastry term). Scoop the foam from the surface with a spoon and you’ll have a nice clear paint that’s easy to brush onto the cookies.
I flavor these cookies with a hint of rosewater to complete the theme. I’ve found that the strength of rose water can vary pretty widely so I suggest putting in the lesser amount listed in the recipe, then taste the dough to see if you want more. I love the flavor of rosewater, but a little goes along way.
This next section is for all you baking nerds! If you prefer to just follow the recipe and aren’t interested in the hows and whys, just skip to the recipe and go for it. If you’re into the hows and whys of recipe development, keep reading.
I’ve made some specific ingredient choices to get these cookies as I wanted them. Keeping the rose pattern intact and attractive was my main challenge for this cookie. If the cookies puff up and crackle in the oven then you can’t tell it’s a rose on top, and the whole effect is lost.
First off, I use cake flour rather than all purpose flour. Cake flour is slightly acidic. Acidic foods don’t brown very well. I like a paler cookie to really show off the colors of the rose. During baking a more acidic dough will set faster than a more alkaline dough. Which is good, because the rose pattern will set before it has time to become distorted.
I also switched the sugar in the dough from granulated to powdered sugar. If you do much baking you’re probably very familiar with the “cream the butter and sugar” step. During the creaming process granulated sugar crystals cut through and aerate the butter. The air pockets expand in the oven giving rise to the cake or cookie. But that’s not what I want for this cookie. Rising in the oven would distort the rose pattern. Cookies made with powdered sugar will spread a little more than cookies made with granulated sugar. The finely ground sugar absorbs more moisture which softens the dough. But remember that the acidity of the cake flour does help the dough set faster in the oven, which corrects for any extra spreading caused by using powdered sugar.
Finally, I put the prepared cookies in the refrigerator to chill before baking. I’ve found putting cold cookies in the oven also slows the spreading and puffing of the cookies as they bake.
Happy Mother’s Day to all the wonderful mom’s, especially my mom. Give your mom some flowers, cookie flowers! I don't use convection baking for these cookies because I want as little browning as possible.br][br]The rose on top is made using a [cookie stamp. There are lots of designs available. I found a design pretty close to mine here.
Make the Dough
Assemble the cookies
Amount Per Serving: Calories: 3325 Total Fat: 187g Carbohydrates: 393g Protein: 28g
I don't use convection baking for these cookies because I want as little browning as possible.br][br]The rose on top is made using a [cookie stamp. There are lots of designs available. I found a design pretty close to mine here.
Thanks to the co-hosts for this week’s #SundaySupper; Christie Campbell of A Kitchen Hoor’s Adventures and Wendy Leep Hammond of Wholistic Woman. Check out these other fabulous “Mom’s Favorite” recipes from the #SundaySupper tastemakers.
Starters (Appetizers, Beverages, Breakfast):
- Banana Bread Baked Oatmeal by Cooking With Carlee
- Frozen Pina Colada by The Redhead Baker
- Goats Cheese Rolls with Honey and Thyme by Manu’s Menu
- Mom’s Banana Bread by Family Around the Table
- Mom’s Famous Poppy Seed Bread With A Citrus Glaze by And She Cooks
- Mom’s Wine Spritzer by Momma’s Meals
Salads, Side Dishes, and Sauces:
- Asiago Bruschetta Roasted Asparagus by Flavor Mosaic
- Italian Country Salad by Cupcakes & Kale Chips
- Mom’s Cucumbers in Vinegar by Simple And Savory
- Mom’s Homemade Perogies by A Kitchen Hoor’s Adventures
- Mom’s Potato Salad by Palatable Pastime
- Polish Haluski (Pan Fried Noodles & Sauerkraut) by The Crumby Cupcake
- Spinach Salad with Simple Vinaigrette by Cooking Chat
- Zippy Barbecue Sauce by Amee’s Savory Dish
- Chicken and Egg Salad Sandwich by The Freshman Cook
- Grilled Chicken with Poblano Cream Sauce by Casa de Crews
- Fried Smelt by A Day in the Life on the Farm
- Granny Smith’s Meatloaf by Get the Good Stuff!
- Jean’s Best Vegetable Soup by Food Lust People Love
- Lemon & Garlic Herbed Roasted Chicken by Cosmopolitan Cornbread
- Mama’s Favorite Southern Fried Chicken by The Chef Next Door
- Mom’s Cheese & Onion Enchiladas by The TipToe Fairy
- Mom’s Lentil Toastadas by Grumpy’s Honeybunch
- Mom’s Moussaka by My Life Cookbook
- Shirley’s Potato Soup by Our Good Life
- Mom’s Spare Ribs To Go by An Italian in my Kitchen
- Mom’s Sukiyaki: Japanese Beef and Vegetables Hot Pot by Asian In America
- Myra’s Super Supper by Tramplingrose
- Pizza Meatloaf by A Mind Full Mom
- Slow Cooker Cabbage Rolls by Cookin’ Mimi
- Apple Bread Pudding with Butterscotch Sauce by Hezzi-D’s Books and Cooks
- Apple Crisp by Cindy’s Recipes and Writings
- Baklava by That Skinny Chick Can Bake
- Brown Sugar Pudding by Un Assaggio of Food, Wine & Marriage
- Butter Balls by Feeding and More
- Carrot Cream Cheese Coffee Cake by Pies and Plots
- Chocolate Cherry Truffle Cheesecake by What Smells So Good?
- Crustless Pecan Pie Rice Pudding by Desserts Required
- Double Layer Chocolate Cake with Red Wine Chocolate Buttercream by Fantastical Sharing of Recipes
- Easy Classic Date Squares by She Loves Biscotti
- Gluten Free Strawberry Rhubarb Cake by What The Fork Food Blog
- Homemade Chocolate Cherry Candies by Gluten Free Crumbley
- Hungarian Crepes: Palacsinta by My Gourmet Connection
- Lemon Cookies with White Chocolate and Mint by The Finer Cookie
- Lemon Pound Cake with Lemon Glaze and Roasted Strawberries by Turnips 2 Tangerines
- Mom’s Apple Pie by Wholistic Woman
- Mom’s Famous White Icing by Monica’s Table
- Moms Mayonnaise Cake by My World Simplified
- Pavlova with Raspberries and Cream by Caroline’s Cooking
- Rocky Road Brownie Sundae for Mom by The Weekend Gourmet
- Rose Shortbread Cookies by Baking Sense
- Sour Cream Cheesecake by Magnolia Days
Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement
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