If you’ve ever made rose cookies, you’ve probably had to add some extra flour to the mix to prevent them from falling apart when baked.
Rose cookies are a popular snack for Easter, but you don’t need to go overboard to make them perfect.
Here’s how to make rose cookie mold that is a joy to make.
Ingredients: 2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 2 cups rosemary, chopped 1/2 cup water, divided 3 tablespoons butter, melted 1 teaspoon vanilla extract 1 tablespoon rosemary oil Directions: In a large bowl, mix the flour, baking powder, salt, and rosemary together.
Add the rosemary and water and mix well.
Add in the butter and vanilla extract and mix again.
Add more flour and mix until the mixture resembles a dough.
Heat the oven to 180 degrees F (160 degrees C).
In a small bowl, stir together the butter, rosemary flour, rosemoss oil, and butter.
Sprinkle in the melted butter and the vanilla extract.
Bake the rose cookies for about 45 minutes or until the edges are golden brown and the middle is crispy.
Remove from the oven and allow to cool for 5 minutes.
Cut into bite-sized pieces.
Recipe Notes: I use 1/8 teaspoon rosemary extract in the recipe, but use the equivalent of 1 teaspoon of baking powder.