Friendship and Foraging ~ Alaskan Wild Rose Petal Butter Cookies

My dear friend and fellow foodie aficionado, Rachel, invited me over one wonderfully sunny June afternoon for a fun-filled day of foraging and baking.

Rachel has become known around Girdwood for her tasty wild rose petal butter cookies, and it is time to bake another batch for her adoring fans. Since the primary ingredient requires a little foraging we headed up the Gird to Bird bike path and found some wild rose bushes in no time.

After picking about a gallons-worth of petals, we headed back to Rachel’s abode and started baking!

Wild Rose Butter Cookie Recipe

This recipe is from the Winterlake Lodge Cookbook by Kristen Dixon.

These delicate little sugar cookies are just the right touch with an early afternoon cup of tea on the deck. The rose petals add both color and flavor.

1 c. plus 1 T. butter, at room temperature
1 c. sugar
1 egg
2 T. orange juice
3 t. plus ½ t. vanilla extract
2 ½ c. flour
1 t. baking powder
½ c. edible rose pedals
2 ½ c. powdered sugar
2 T. water
1 T. light corn syrup
½ t. rose water

Preheat oven to 350 F.
Combine 1 cup of the butter, the sugar, and the egg in the bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat at medium speed until the mixture is creamy, about 1 minute. Add the orange juice and 3 teaspoons of the vanilla. Continue beating until the mixture is well blended. Reduce the speed to low.

Mix the flour and the baking powder together with a whisk in a small bowl. Add the flour mixture to the butter mixture in the mixing bowl and stir till well blended. Remove the mixing bowl from the stand and fold in the rose petals.

Divide the dough in half. Shape each half into a ball, flatten the ball slightly, and wrap individually in plastic wrap. Chill the dough balls in the fridge for at least 1 hour, or until firm.

Roll the dough on a lightly floured surface, one disc at a time, to ¼ inch thickness. Cut the cookies with your favorite cookie cutter, or with the rim of a glass. Place the cookies, 1 inch apart, on an ungreased cookie sheet. Bake the cookies for about 6 to 10 minutes, or until the edges are just golden brown. Cool completely.

In the bowl of a heavy-duty electric mixer with the paddle attachment, combine the remaining butter, remaining vanilla, powdered sugar, water, corn syrup, and rose water. Beat the mixture at medium speed until it is smooth and shiny, adding additional water if necessary.

Drizzle the icing onto cooled cookies and allow to dry before serving.

Yield: 3 dozen cookies

Rachel’s dog Elsa is a great foraging companion.

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