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Food & Drinkrecipes

Raspberry Rose Geranium Cookies

by Grace Bonney

I developed this special Valentine’s Day recipe as a spin-off of my signature flower pressed shortbread cookies. I love using all-natural ingredients in my baking, so when I discovered that blending up freeze dried raspberries into powder and adding that into the cookie mix yields a bright pink cookie after baking, I was thrilled.

Visually, these cookies are all-natural show stoppers and taste-wise, they are tangy heart-melters. They’re the perfect combination for love at first sight and a long lasting relationship. Whether or not you have a date this Valentine’s Day, take these cookies for a spin in your oven and enjoy your new-found (cookie) love. —Lori Stern

Photography by Jessica Menda and table linens from Heather Taylor

Raspberry Rose Geranium Shortbread Cookies

This recipes yields 50 cookies when you re-roll your unbaked cookie scraps. I love re-rolling the cookie dough because it’s waste-free.

About Lori: Lori Stern is a private chef and caterer cooking out of Southern California. She loves using edible flowers from her garden and all-natural ingredients to create eye-popping color in her recipes. She is known around town for her flower pressed shortbread cookies, bespoke cakes and creative cuisine.

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature (336 g butter)
  • 1 1/3 cups organic cane sugar (300g)
  • 2 teaspoons kosher salt (10g)
  • 3 egg yolks (60g)
  • 2 tablespoons rose water (25g )
  • 3 3/4 cups all-purpose flour / spelt flour / your favorite gluten free one-to-one cup blend (575g)
  • ¼ cup raspberry powder (35g)
  • Handful of edible flowers—for red I used rose geraniums from my garden which are organically harvested and not sprayed with pesticides

Preparation

1

Preheat the oven to 360 degrees F.

2

Now make your raspberry powder. Put all the contents of a 1.2 oz bag of freeze dried raspberries in a blender and blend on high until a uniform powder is achieved. Make sure to not blend the absorbent packet.

3

In the bowl of a mixer fitted with a paddle attachment, mix together the butter, sugar, and salt until they are completely combined. Add the yolks and rose water and mix until just combined.

4

In a separate bowl, measure the flour and raspberry powder and stir until combined and add to the butter mixture in 3 batches. Mix on low speed until the dough comes together in a ball.

5

Remove the dough from the bowl and carefully place on a large sheet of parchment paper. Place another piece of parchment on top and roll out dough until it’s about 1/3″. Remove that top piece of parchment paper and stamp out your cookies with a cutter and then artfully place your edible flowers onto the dough. Place your parchment paper on top and gently roll so that flowers are pressed in.

6

Place on a cutting board and then into the refrigerator until cold, about 20 minutes. Remove your cookies with an offset spatula and arrange 20 cookies on a parchment-lined baking sheet if you’re using a 13″ x 18″ sheet. The cookies will expand a bit during baking.

7

Place in the oven on a centered rack and bake for about 8 minutes and then rotate the pan and let cookies bake for another 6 minutes, or until edges are golden brown. Remove from the oven and sprinkle with organic cane sugar. Voilá!

*2017, Lori Anna Stern, All Rights Reserved

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Comments

  • The recipe looks tasty ! Can’t wait to try it…
    Nevertheless, i’m a bit surprised by how the chef talked about re-rolling, presented here as a very smart thing to do ? Because it seems to me it’s the only thing to do. Please tell me nobody throw away cookie dough ???

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