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.
The flavours and aroma of rhubarb and Nootka rose are welcome signs of spring. In this recipe, we use a cashew tart as a base to allow these flavours to really shine.
These veggie burgers are my favourite. Packed full of flavour, fibre and protein, they are the perfect patio meal, for those warm summer evenings.