Rose & Bay Leaf Drizzle Heart Cookies
Eat your heart out this Valentine's Day...
by Rose Wilde
1 cup Drizzle
1 cup sugar, plus 1 cup for rolling
1 cup lemon juice
1 tsp baking powder
1/2 tsp kosher salt
zest 2 lemons
2 cups all purpose flour
2 1/2 cups whole grain sonora flour (we recommend the Techapi Heritage Grain Project)
1 tsp powdered bay leaf, plus more for rolling (we recommend Burlap and Barrel)
4 tbsp powdered roses (we recommend Pondicherry Dry Goods)
Instructions
Active Time: 20 minutes
Full Time: 40 minutes
Preheat the oven to 350 degrees.
Prepare three sheet trays with parchment paper.
Beat together Drizzle, sugar and lemon juice in the bowl of a stand mixer with a paddle attachment on low.
Combine remaining ingredients except zest in a separate bowl, and whisk together.
Add flour mixture into stand mixer bowl a cup at a time, beating till combined.
Add zest and beat one more minute. Dough should be soft and malleable but not sticky. Adjust flour if necessary.
In a medium bowl, combine a pinch more powdered bay leaf, and powdered roses with 1 cup of sugar.
Pinch off quarter sized pieces of dough, roll in your hands into a ball then on the counter into a log. Connect the two ends, pressing together gently. Transfer cookie to the sugar bowl, tossing sugar lightly all over. Transfer cooking onto a prepared sheet tray and shape into a heart. Or X's and O's.
Bake for 15-18 minutes till lightly golden. Cool completely on the sheet tray, transfer to plate. Give them to all your BAEs! Cookies keep for 1 week in an airtight container.
