teaspoon red gel food coloring (plus more if needed)
cup buttercream frosting
Serving Size: 1 (697) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 86 g55 %
Total Fat 9.6 g14 %
Saturated Fat 6 g29 %
Cholesterol 33.8 mg
Sodium 115.6 mg
Dietary Fiber 0.4 g1 %
Sugars 6.8 g27 %
Protein 1.8 g
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk to combine flour, cocoa powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until well combined, about 2 minutes. Add the egg and beat to combine. Add rose water, red food gel and 2 tablespoons buttermilk.
Lower speed to stir and add the flour mixture, mixing until just combined. If batter is too dry, add remaining buttermilk, 1 tablespoon at a time. Note that the dough will be stiff, which is better for holding the rose shape when baked.
Fill a pastry bag fitted with a 1M tip with 1/3 of the batter. Pipe batter into small 2-inch roses. Repeat with remaining batter, working in batches to make piping easier.
Bake cookies for 8-10 minutes until just cooked through. Let cool slightly, then transfer cookies to a wire rack to cool completely.
Pipe or spoon 1 tablespoon buttercream onto bottom flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.