These tahini rose chocolate dipped sandwich cookies are going to be your new obsession. Easy to make, beautiful looking and they are just perfect to make for any festive occasion you got coming up.
Tahini in Everything. Cant Stop, Won’t Stop
Lately, I have been on a total tahini in every dessert kick. But hear me out, tahini is so versatile in desserts. It has a creamy rich consistency and a nutty flavor profile. Tahini is just sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. I love adding tahini in cookies because it adds extra depth of flavor. It adds a nutty taste but not overwhelming in any way like peanut butter can be.
When used Sparingly, Rose Water is a Special Ingredient
Just like tahini, I have been testing out rose water a lot in desserts. Now, I know that rose water is not for everyone. My mom will be the first to disagree with me on this. But I feel like if you use rose water sparingly and with complimenting ingredients, like tahini, it can really elevate a dessert. But I say that cautiously because you can easily go from elevated dessert to your grandmothers overly tacky fruity/floral dessert. There is a fine line and I am aware of that. One tablespoon of rose water in this recipe is perfect and gives just enough floral notes ( more of a pleasant after taste) without it dominating the cookie.
40 Chocolate Dipped Cookies or 20 Sandwich Cookies
This recipe yields 20 sandwich cookies or about 40 chocolate dipped cookies. You do not need to make sandwich cookies, I just had extra cream cheese frosting and decided to add some rose water and a little bit of beet powder (for color). If you end up making the sandwich cookies, I would roll out the dough thinner so that the sandwich cookies are not thick. Also, you can either dip the cookies in white chocolate or semi sweet chocolate they both came out delicious.
Recipe is below, Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
40
|
- 1 cup Unsalted brown butter ( or coconut oil)
- 3/4 cup organic cane sugar ( or powdered sugar)
- 1/4 teaspoon salt
- 1 tablespoon rose water
- 3 tablespoons organic tahini
- 2 cups all puporse flour
- 6 ounces semi-sweet chocolate melted
- 1/3 cup dried rose petals
- 1 packet cream cheese
- 1/2 cup heavy whipping cream
- 1 teaspoon rose water
- 1 cup organic powdered sugar
Ingredients
Rose Water Cream Cheese Frosting
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- In a large bowl, cream the brown butter, sugar, and tahini until smooth and fluffy.
- Add the rose water and salt and blend.
- Then add the flour in three parts incorporating it well with the wet batter. Make sure not over mx.
- Then add the dried rose petals and mix.
- Using your hands, form a dish wrap the dough in plastic wrap and place it the fridge for 30 minutes.
- Preheat oven 300 Degrees
- With a rolling pin, roll out the dough about 1/2 inch thick. With a cookie cutter, cut out as many as you can. Repeat this step with the additional dough. You should get about 40 cookies.
- The cookie will not spread in the oven because we are cooking them slowly at 300 degrees.
- Bake the cookies for about 20 minutes or until the cookies get golden around the edges. Allow the cookies to cool completely before dipping them in melted chocolate and decorating.
- In a medium bowl, pour the whipping cream, cream cheesing frosting, sugar and rose water and mix until thick and creamy. Pipe some frosting on the back of a cookie and place the other cookie dipped in chocolate and topped with rose petals on top.
- The sandwich cookies are better if you let them sit overnight in a air tight container. The cookies will soften just a bit and its just so delicious!
