The Lovell Table

My mom is a huge supporter of my cooking and baking interests. She is always sharing recipes, cookbooks, and occasionally she will find some fun ingredients that end up inspiring a recipe. In this case, she sent me some edible rose petals from a trip she had gone on along with fun cookie cutters and I was inspired. These Rose Chai Sugar Cookies are really unique. The chai really adds warmth and balance to the rose flavor. I hope you try them!

Ingredients

• 2 sticks butter (1 cup)
• 1 1/2 cups cane sugar
• 1 egg
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla bean extract
• 1/4 teaspoon rose water
• 1/2 cup edible rose petals
• 1 cup milk
• 1 chai tea bag
• 1 cup powdered sugar

Method

1. Make the cookie dough-
   • In a stand mixer fitted with the paddle attachment beat together the butter and sugar until combined
   • Add the egg, vanilla bean extract and rose water and mix until combined
   • In a separate bowl whisk together the flour, salt, and baking soda
   • Slowly add the flour mixture into the stand mixer and mix until dough forms
   • Wrap in plastic wrap and refrigerate for at least 45 minutes or up to overnight
2. Make the chai glaze
   • Heat the milk in a small pot on medium heat until you notice some bubbles and steam (about 3 minutes)
   • Remove from the heat and drop in a tea bag
   • Let steep for 30 minutes
   • After 30 minutes remove and toss the tea bag
   • In a bowl, combine the powdered sugar with 6 tablespoons of the milk (or enough of the milk to get a dip-able consistency)
3. Finish
   • Heat oven to 350
   • Roll the cookie dough out in batches, sprinkling the rose petals on as you roll so they press into the dough
   • Use your choice of cookie cutter to cut out the cookies
   • Bake on a sheet pan lined with parchment paper for 11 minutes or until the edges start to brown
   • Let cool on a wire rack
   • Once cool dip the top of each cookie in the chai glaze until coated and set aside to dry before serving