Lovely Rosewater Almond Sugar Cookies
A Spell For Self Love 🌸💕✨
With Valentine’s Day looming just around the corner, it’s the perfect time to explore the love that matters most. The love of the self. We are steeped in a culture that benefits from our self-hatred, and one of the best ways to fight back and to heal ourselves is self love. I strongly suggest you pair this spell with a cup of tea and an evening of journaling about the parts of yourself that you love, and exploring what societal or social reasons you might have to dislike the parts that you are not fond of.
The central magical ingredient in this recipe is rose. Roses are associated with love, healing, psychic powers, and protection, and are ruled over by many of our beloved deities. Eros, Aphrodite, Demeter, Aurora, Isis, to name only a few.
For The Rose Water Sugar Cookies:
* 3 cups flour (360 grams)
* 1 teaspoon baking soda (6 grams)
* 1/2 teaspoon baking powder (2 grams)
* 1 cup (2 sticks) unsalted butter, softened (226 grams)
* 1 1/2 cups sugar (297 grams)
* 1 teaspoon almond extract (vanilla is fine if you don’t have almond)
* 1 tablespoon of culinary roses
For The Rose Water Icing:
* 1/2 cup confectioners’ sugar (57 grams)
* 1 tablespoon milk (15 grams)
* 1/2 teaspoon rose water (more or less depending on how strong you would like the flavor)
* 1 drop of food coloring, if desired
1. Step one is to make some magic. Light a candle, ideally pink, but white is fine too, and gather your ingredients with intention. If you have some rose quartz pieces, round them up and set them by your candle.
2. Step two is to enchant your ingredients. Hold the rose petals in your hand and imagine a white light made of love surrounding them. Say to yourself out loud or in your head “I love myself, and I am loved by myself.” If you want to enchant more ingredients, repeat this process with each of them.
3. Back to the practical! Preheat your oven to 375 degrees F (190C.) To make the cookies, add the flour, baking soda, and baking powder to a medium bowl. Mix to combine.
4. In a large bowl, add the butter and sugar and mix using a hand mixer on low until well combined (about 2 minutes).
5. Add the eggs, almond extract, and rose water and mix on low for another minute.
6. Add half of the dry mixture to the wet mixture. Mix to combine. Add the second half and mix until combined.
7. At this point you have two options. You can roll out the dough (1/4 at a time) and cut it out with a cookie cutter, or you can take scoops of the dough, and pat them into flat rounds. That is what I did because I do not own cookie cutters.
8. Bake at 375 degrees F (190C) for 10 minutes on cookie sheets lined with parchment paper.
9. To make the icing, combine the confectioners sugar, milk, rose water, food dye, and vanilla extract. Add more milk if you would like a thinner consistency. I actually made mine with just rosewater and confectioners sugar (and dye) because I wanted a really strong rose flavor, but I know that’s not for everyone.
10. After the cookies have completely cooled, drizzle the icing over the cookies. (place the cookies on more parchment paper before drizzling.)
11. Sprinkle with your enchanted rose petals
kianamaiart
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