ROSEBUD SHEETS RECIPES

Steps:

• Frosting and Filling:
• Royal Icing:
• Leaves, Roses and Rosebuds:
• Assemble:

Steps:

• Place the pistachios in the work bowl of a food processor and pulse until they are coarsely ground. Remove from the food processor and set aside.
• Place the Keto Chow, almond flour, and granulated erythritol in the food processor and pulse to combine.
• Add the butter and pulse until it is cut into pea size pieces or smaller in the dry mixture.
• Return the ground pistachios to the food processor along with the rose petals, 1/2 tsp. rose water, and egg. Process on low speed until the mixture begins to hold together.
• Remove the dough and knead it into a ball. Slightly flatten and press the edges against the counter to create a square shape. Wrap in plastic and chill in the refrigerator for 30 minutes.
• While the dough chills, heat the oven to 350? and line two cookie sheets with parchment paper.
• Unwrap the dough and place it between two sheets of parchment paper.
• Roll it out to a 9 X 9-inch square; it will be about 1/4-inch thickness.
• Cut nine cookies out of the dough and transfer them to the prepared cookie sheets.
• Gently press the scraps together, re-roll the dough and cut out three more cookies.
• Bake the cookies for about ten minutes, or until they are lightly golden around the edges. They will be slightly soft in the center but will firm as they cool.
• When the cookies have cooled completely, make the icing.
• Place the powdered erythritol in a small bowl and stir in the rose water and milk. The icing should have a thick, pourable consistency like syrup.
• Stir in the pink food coloring one small drop at a time, until the desired color is reached.
• Spoon or pipe the icing into the middle of the cookie and spread it out to make a circle covering most of the cookie. While the icing is still wet, sprinkle with rose petals to decorate. Allow the icing to set before serving or storing cookies.
• Store cookies in a single layer in an airtight container at room temperature for up to three days or tightly sealed in the freezer for up to three months.