Recently one of my Chinese Mahjongg ladies gave me a Chinese cookie with sesame seeds in it and I was reminded that I’d had an idea for a butter cookie with things I associate with Lebanese sweets. Another one of the ladies here (who is a world-class gardener) provided me with rose petals mid-June to pop into a jar with granulated sugar and let them infuse. Upshot: today’s new butter cookie with the toasted goodness of sesame seeds, pistachios and the rose petal infused sugar which is now ready for use in goodies.
I served them in little packets to my ladies and a man who hangs out most days for hours in the community room and most often accepts gifts of sweets from me when I’m sharing them and he’s there. I’m freezing some of the dough to bake next week for a visit with my sister. The lady who said, “Best ever” (but says that about everything I bake and share except for the Matcha Butter Cookies not to her taste) would like more, please. Crispy, buttery, flavorful.
The flavors were delicate with the sesame the most notable and I love them, too. I decided to double the amounts of all three for the next recipe which will join my Butter Cookie line, now totaling 19 different flavors and combos!
Ms Chef in Seattle 