Triple Threat – Neapolitan Rose Cookies

Recipe

words and Images: Catherine Frederick

Vanilla. Chocolate. Strawberry. Itís hard to go wrong with these three flavors! This recipe is not only delicious but also beautiful, and the roses are easy to make. Skeptical? Check out my video tutorial online at dosouthmagazine.com/rosecookies. Each recipe makes about a dozen cookie sandwiches, plus a few to taste test, which ensures you have plenty to give to mom for Motherís Day, and to share with friends!

 

Materials

1M tip (for roses)

Large round tip —  12 or 2A (for filling)

Wilton® pastry bags (not the clear type)

 

Ingredients

Vanilla cookie dough recipe

2 sticks butter, room temp.

½ cup sugar

1 egg

1 teaspoon almond extract

2 ¼ cups all-purpose flour

1 teaspoon vanilla extract

½ teaspoon salt

Strawberry cookie dough recipe

2 sticks butter, room temp.

½ cup sugar

1 egg

¼ teaspoon almond extract

2 ¼ cups all-purpose flour

1 teaspoon strawberry extract

½ teaspoon salt

Chocolate cookie dough recipe

2 sticks butter, room temp.

½ cup sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

½ cup cocoa

½ teaspoon salt

 

Method

Heat oven to 400°F. Using hand mixer, cream together butter, sugar, egg and extract(s). Add salt and flour (plus cocoa for chocolate), blend at low speed. Place 1-2 cups of dough into pastry bag fitted with a 1M tip (dough pipes best at room temperature). Pipe roses onto baking sheet lined with parchment paper or a Silpat®. To create roses, start pressing dough out in the center, then slowly move your tip in a circle, around the center point until your rose is to desired size. Place in freezer until set, about 5-10 minutes. Bake 5-8 minutes. Watch closely and remove cookies before they begin to brown.

Ingredients

Marshmallow Filling
makes enough for about 3 dozen cookies

2 sticks butter, room temp.

4 cups powdered sugar

1 teaspoon almond extract

1 13oz. jar marshmallow crème

 

Method

With a hand mixer, blend together butter and almond extract. Add one cup powdered sugar at a time, mix well after each. Add marshmallow crème, mix until combined.

 

Assembly

Place filling into pastry bag fitted with a large round tip. Once cookies are completely cooled, flip them over so the flat side is facing up. Pipe filling onto one side of cookie, place another cookie on top to create a “cookie sandwich”.

 

cookies

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