Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Rose Water Cream Sandwich Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 21, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Yield: Makes about 2 1/2 dozen Rose water adds a delicate floral bouquet to meltaway sandwich cookies, each topped with a candied violet or rose petal. Ingredients Filling 4 ounces cream cheese, room temperature ¼ cup confectioners' sugar, sifted ¼ teaspoon kosher salt 1 ½ teaspoons milk, plus more if needed Cookies 1 ¾ cups plus 2 tablespoons unbleached all-purpose flour 2 tablespoons cornstarch ¼ teaspoon kosher salt ¾ cup (1 ½ sticks) unsalted butter, room temperature ⅓ cup confectioners' sugar, sifted, plus more for dusting 3 tablespoons rose water Candied rose petals or candied violets, for garnish Directions Filling:Stir together cream cheese and sugar with a wooden spoon until smooth. Add rose water and milk, and stir until smooth. Filling can be refrigerated in an airtight container up to 3 days; bring to room temperature and stir until smooth before using. Cookies:Whisk to combine flour, cornstarch, and salt in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add rose water, and mix until combined, scraping down side of bowl. Reduce speed to low and add flour mixture; mix until just combined. Divide dough in half, and shape into disks. Wrap each in plastic, and chill 1 hour. Preheat oven to 350 degrees. On parchment, roll 1 disk of dough to 1/8-inch thickness; chill 15 minutes. Cut 1 1/2-inch rounds from dough, and place 1 inch apart on parchment-lined baking sheets. Repeat with remaining disk. Using the wide end of a pastry tip, cut a 1/2-inch hole off-center in half the rounds. Bake, rotating sheets halfway through, until barely golden, about 14 minutes. Transfer cookies to wire racks to cool completely. (Unfilled cookies can be storedin an airtight container up to 3 days.) Dust cut-out cookies lightly with confectioners' sugar. Spread a heaping 1/2 teaspoon filling on whole cookies and top with cut-out cookies. Place a candied rose petal or violet in each hole. Once sandwiched, cookies can be stored in a single layer in an airtight container at room temperature up to 1 day. Cook's Notes Look for rose water and candied flowers at specialty grocers, Middle Eastern markets, and baking supply stores. Print