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In honor of the 2012 Herb of the Year, we asked our readers to send us recipes of one of their favorite rose-infused desserts. (Did you know that the rose is an herb? It is!) Recognized through the ages for its striking scent and remarkable beauty, the rose is a dramatic addition to the dessert tray. Impress your guests by tossing rose petals in custards, tea cakes, scones, cookies, ice cream, or try one of our reader-submitted recipes below. We have scrumptious Lavender Cookies with Rose Water Frosting and Muhallabiyeh, a delightful Lebanese milk pudding.
Our lavender cookies recipe and our almond milk pudding recipe use rose water to bring flavor to the table. Rose water is often made from distilled water with the essential oil of rose added, although it can also be made by infusing rose petals in simmering water for 15 minutes or so. You can also buy rose water; check out some of our recommended companies to try out one of our rose water recipes today.
Rose water can also be found in modern cosmetic products,
as it is considered an antiseptic tonic to soothe sensitive skin.
Lavender Cookies with Rose Water Frosting
This recipe was contributed by Rachel Carter in Waynesville, Ohio, and found within the pages of Herbal Treasures: Inspiring Month-by-Month Projects for Gardening Cooking and Crafts by Phyllis V. Shaudys.
• 2 eggs
• 1/2 cup margarine
• 1 cup sugar
• 1 teaspoon lavender leaves
• 1 1/2 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• Confectioner's sugar
• Rose water
1. Preheat oven to 375 degrees. Put eggs, margarine, sugar and lavender (in that order) into a blender and run on low until well-mixed. Sift flour, baking powder and salt into a mixing bowl. Add dry ingredients to the wet ingredients and stir until well blended.
2. Drop dough by the teaspoonful at a time onto ungreased cookie sheets. Bake lightly until browned, about 5 to 7 minutes. Place cookies on racks to cool.
3. To make the frosting, blend enough rose water into the confectioner's sugar to make a smooth frosting.
4. Ice the cookies and let sit until frosting is firm.
Muhallabiyeh is a Lebanese dish that Sharon of Wood Wife's Journal has prepared in the past for her Middle Eastern Feast. It's a light, refreshing dessert that makes a wonderful summer treat, as its flavors mingle into a pleasantly surprising, delightfully creamy dish.
• 4 cups milk
• 4 heaped tablespoons ground rice (cream of rice) or cornstarch
• 3/4 cup sugar
• 1 teaspoon orange blossom water
• 1 teaspoon rose water
• 1/3 cup blanched almonds or coarsely ground pistachios
• Mint sprig for garnish, optional
1. Put milk and rice in a saucepan over high heat. Bring to a boil stirring constantly. Reduce heat to low and add sugar. Continue stirring for 7 minutes or until the liquid thickens.
2. Add orange blossom and rose water, and let simmer, still stirring for 2 more minutes. Remove from heat.
3. Pour into one shallow bowl or into 4 to 6 custard cups.
4. Cool and garnish with ground nuts. Add a sprig of mint, if desired, and serve cold.