June 20, 2012: Rosehip Cream Sandwich Cookies
Canadian Living magazine
Published Wednesday, June 20, 2012 10:45AM EDT
Last Updated Wednesday, June 20, 2012 11:37AM EDT
Canadian Living food director Annabelle Waugh shares these easy recipes inspired by Canada's Northwest Territories.
Rosehip Cream Sandwich Cookies
By Rheanna Kish and The Test Kitchen
Rosehips are the fruit that's left once flowers have faded from the wild roses that grow in abundance throughout the Northwest Territories. They are edible, and are a good source of vitamin C. Rosehips are used to make jams, jellies and teas. Here, cream is infused with dried rosehips to make a delicate, floral-flavoured filling that's perfect for a summer cookie. Look for crushed dried rosehips in bulk food stores, health food stores or specialty tea shops. If you have wild rose bushes nearby, harvest and dry your own.
- 1/2 cup unsalted butter , softened1/2 1/2cup cup (125 mL) unsalted butter, softened
- 1/2 cup granulated sugar 1/2 1/2cup cup (125 mL) granulated sugar
- 1 egg
- 1 teaspoon (5 mL) vanilla
- 2 cups (500 mL) all-purpose flour
- 1 teaspoon (5 mL) baking powder
- 1/4 teaspoon (1 mL) salt
Rosehip Cream Filling:
- 1/3 cup (75 mL) 35 per cent whipping cream
- 3 Tbsp (45 mL) crushed dried rosehips
- 1/3 cup (75 mL) unsalted butter , softened
- 1 - 1/2 cups (375 mL) icing sugar
- 1 pinch salt
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt. Stir into butter mixture to form smooth dough.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) round cookie cutter, cut out shapes, rerolling scraps. Place about 1 inch (2.5 cm) apart on parchment paper–lined baking sheets.
Bake, one sheet at a time, in centre of a 350ºF (180ºC) oven until the edges are golden, about 10 minutes per sheet. Transfer to racks; let cool.
Rosehip Cream Filling: Meanwhile, in small saucepan, bring cream and rosehips to boil; reduce heat and simmer for 30 seconds. Remove from heat; cover and let stand for 15 minutes.
Strain into bowl through a fine-mesh sieve, pressing with the back of spoon to release the liquid and some of the pulp. Set aside and let cool completely.
In a separate bowl, beat the butter with the icing sugar and salt until in fine crumbs; beat in rosehip cream. Spoon or pipe about 1 teaspoon of icing onto centre of half of the cookies. Sandwich with remaining cookies, pressing gently to push icing to edge. (Make-ahead: Store in single layer in airtight container for up to 2 days.)
- Preparation time: 40 minutes.
- Total time: 1-1/4 hours.
- Makes 36 servings
- Nutritional information available on Canadian Living's website.
Lemon Cream Sandwich Cookies
Replace rosehip-infused cream with 1 tablespoon each of lemon juice and whipping cream; stir 1 teaspoon grated lemon zest into filling.
Recipes from the July 2012 issue of Canadian Living Magazine.