Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup raspberry puree
- 1 teaspoon rose water
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Stir in the raspberry puree and rose water.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container to maintain freshness.
- For a stronger rose flavor, add an additional 1/2 teaspoon of rose water.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg