TGIF! Hope you have something awesome planned for your favorite lady, a.k.a. your mom, this weekend, specifically Sunday. I'm not sure if I mentioned this before, pretty sure I have but in case I haven't, my mom is my best friend. And here's the thing, she really is. I'm not sure if this kind of mother-daughter friendship is the norm but I sure hope it is. I've never met a woman who inspires me more than she does. She's selfless, always putting others' needs/wants/feels before her own. She is kind, so kind in fact, that she motivates me daily to be a kinder, better person. Passion is nothing without hard work and my mother works harder than anyone I've ever met. This idea of working passionately applies to anything and everything she does. Whether it's tending to her beautiful garden, mowing the lawn (yes, my mom mows the lawn!), or taking care of her mini menagerie (currently comprised of a couple mini dachshunds, a doberman, fish, and a couple horses), she tireless, dedicated, and it definitely shows. She basically possess all the attributes that good humans are made of. So I've got a best friend, a mother, and a damn good role model all rolled up into one amazing woman. Wow, I think I hit the jackpot. :D
Suffice to say, a day will never be the sufficient amount of time to shower the lady I love most in life with love, kindness, and in this case, cookies. Thankfully, I've got 365 days till the next Mother's Day to continue to show her my endless gratitude. Thank goodness for recipes; they're kind of the gift that keeps on giving. This cookie recipe is a very slight adaption to the Craftsman and Wolves Lavender Shortbread that appeared in Bon Appetit's December issue last year. I have a friend who swears up and down that this cookie recipe is something else (a good something else) and considering she has the highest standards for all things baked, I took her advice and turned to CAW for the ultimate recipe for Mother's Day. And of course, it's amazing. I substituted rose petals for the lavender because they're pretty much majesty in flower form, and that's perfect for a cookie you're giving your mama. There's a healthy dose of ginger, both ground and candied, because my mom loves ginger anything (so does my other best friend, Kammy, who's also a wonderful mother to my godson Hanalei). The combo yielded the exact results I'd hoped for. The light and floral rose notes pair wonderfully with the spiciness of the ginger yet neither flavor overwhelms the other. I'm thinking ginger-rose should be the next big thing, move over matcha ;). And, if neither of those flavors appeal to you or your mom, absolutely feel free to customize this recipe and make it extra special for your mama!!
To all you moms out there, puppy, kitty, hedgehog moms included, have an extra wonderful and relaxing weekend. I hope you are showered in love (and cookies) and above all else, know that you are loved, valued, and appreciated more than you know.
Ginger-Rose Shortbread Recipe
Slightly adapted fromCraftsman and Wolves via Bon Appetit
Makes around 4-5 dozen mini cookies
- 2 large egg whites*
- 2 2/3 c. powdered sugar
- 1/4 + 1/8 tsp. cream of tartar
SHORTBREAD + ASSEMBLY
- 1/3 c. rice flour
- 1-1/2 tsp. kosher salt
- 2-1/2 c. all-purpose flour, plus more
- 2 tsp. ground ginger
- 1 c. (2 sticks) plus 6 Tbsp. unsalted butter, cubed, room temperature
- 3/4 c. granulated sugar
- 1 Tbsp. coarsely ground dried rose petals, plus more (for decorating)
- 2 Tbsp. finely minced candied ginger
- 1 1/2 tsp. rose water
- Baking sheets
- Silpat mats or parchment paper, for lining sheets
- Parchment paper, for rolling out dough
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Mixing bowl
- Stand mixer
- Plastic wrap
- Rolling pin
- Wire cooling racks
- Octagon cutter (1.5")
- Combine egg whites, powdered sugar, and cream of tartar in a medium bowl and stir with a wooden spoon until a thick paste forms (with no dry spots). Let glaze sit for at least one hour before using.
SHORTBREAD + ASSEMBLY
- Whisk rice flour, salt, 2-1/2 cups all-purpose flour, and ground ginger together in a medium bowl. Using stand mixer, fitted with paddle attachment, beat butter, sugar, rose petals, rose water, and candied ginger on medium-high until very pale and fluffy, around 5 minutes. Turn the mixer to low and slowly mix in dry ingredients until completely combined. Wrap in plastic wrap and chill for at least 2 hours and up to 2 days.
- Preheat oven to 350°F and line baking sheets with silpat mats or parchment paper.
- Remove dough from fridge and let warm (at room temperature) for 5 minutes. Roll out dough between 2 sheets of lightly floured parchment until it's 1/8-inch thick. Using octagon cutter (or desired shape), cut out as many octagons as possible, rerolling scraps until all the dough has been used.
- Bake on silpat or parchment-lined baking sheets until edges are golden, 12–14 minutes. Let cool on a wire rack.
- Working quickly, dip tops of cookies into glaze, letting excess drip off. Transfer to wire rack and decorate!
- Serve and enjoy or package and gift!
Note: *Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.