Aunt Isa Cookies
1/3 cup almond flour
1/3 cup coconut flour
1/3 cup brown rice flour
1 tsp. baking powder
¼ cup sugar
¼ cup butter
1 cup icing sugar
1 tsp. vanilla extract
1 tablespoon rose water
Optional: edible rose petals
Delicate and delicious, with a touch of rose. These rose sandwich cookies are the perfect treat.
Aunt Isa cookies were my favourite treat prepared by my grandmother (Nannie N). As a young girl I remember eagerly awaiting our “coffee breaks”, which inevitably meant more Aunt Isa cookies. But sometimes I couldn’t wait, and I would sneak a cookie from the secret reserve stored in the basement freezer. This was a common practice among my family members, as I would often catch my dad or sister sneaking cookies.
I took the liberty of tweaking the recipe to make it gluten free. The first rendition did not turn out as planned, as I had little patience to roll out the dough and cut symmetrical cookies. I learnt my lesson – the chunky cookie sandwiches I created, while delicious, looked nothing like my grandmother’s. The second time, I think they turned out just right. These cookies are a delicious little treat. The rose adds a floral undertone which pair well with the shortbread style cookies. They truly are a perfect, delicate coffee treat.
While you can store them in the freezer for a later date – trust me, they won’t last long.
Makes about 10 – 12 cookies
Directions for the cookies
Preheat the oven to 350 °F.
- Using a hand-mixer or stand mixer, cream the butter and sugar until well mixed.
- Add in the egg. Beat until light and fluffy.
- Mix the dry ingredients in a separate bowl, and then add to the butter, sugar and egg. Mix well.
- Sprinkle brown rice flour over a clean counter, and place the cookie dough down. Pat the dough down slightly, and sprinkle brown rice flour over the top. Lay a piece of parchment paper over the dough, and using a rolling pin, roll it about ½ cm thick. Remove the parchment paper, and using a round cookie cutter, cut the dough into circles. Place the cut cookies on a cookie sheet with parchment paper.
- Bake for 10 minutes, or until the edges begin to turn golden brown.
- Once the cookies have cooled, gently spread 1 to 2 teaspoons of icing onto a cookie and then top with another cookie.
- Repeat with the remaining cookies and serve. Store in a sealed container in the freezer.
Directions for the buttercream icing
To create the rose water, bring 1 cup of water to a boil. Once boiling, turn off the heat, and add 1 tsp. of rose petals. Allow this to steep until it is room temperature.
- Using a hand mixer or stand mixer, beat the room temperature butter until it is light and fluffy.
- Add in the icing sugar. Add in the rose water and vanilla extract.
- Keep mixing until fluffy and thoroughly combined.
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