These piped cookies are also commonly known as Melting Moments. As the name implies, they literally melts in your mouth. The dough is made by the creaming method, that is, creaming butter with icing sugar to give a soft and crumbly texture. Icing sugar is used instead of caster sugar to prevent the cookies from spreading. Although the finer the sugar granules, the more spreading they cause, icing sugar which contains cornstarch will actually help the cookies to hold their shape better. Corn flour is also used alongside plain flour to create the tender, melt-in-your-mouth texture.
These delicate butter cookies are a great treat! The Rose flavor and pink color enhance the beauty of these cookies. The home was with aroma of rose flavor. The recipe is straight forward and down right simple. It requires minimum ingredients and the dough was done in no time. The only difficult part was piping them! I thought I could use my Wilton 1C and 2D decorating tip as it gives very impressive rosettes just like I did.
The valentine's day is right on the corner, You can make these beautiful rosettes in cookies form and serve this to your valentine. This is going to our 131 #Foodiemonday #Bloghop event, and this event we are back with #Valentinerose recipes. This is a contribution to out bloghop event, check out the recipe below and Enjoyyy!!!!!
175 g unsalted butter, softened at room temperature
40 g icing sugar
1/2 teaspoon Rose Essence
1 or 2 drops of edible red color (This will mix with all the white ingredients and turn in to pink color)
175 g plain flour
40 g cornflour (cornstarch)
1. With an electric mixer, or with manual beater cream butter and icing sugar together until pale and fluffy.
2. Add the Rose Essence and beat for a few seconds.
3. Sift the flour and cornflour together over the butter mixture and mix until smooth. Add 1 or max two drops of edible red color and mix the color in the dough very well.
4. Spoon the mixture into a piping bag fitted with a large star-shaped piping nozzle. Pipe into the required shapes on a baking tray lined with parchment paper. Space the shapes well apart.
5. Bake the cookies in preheated oven at 180 deg C for 12 minutes or until they are a pale golden color.
Leave for a few minutes on the baking tray to firm up slightly before transferring to wire rack to cool.