Roses Cookies, with Meringue and Nuts

A very good recipe for cookies which our family has been making every Christmas for more than 10 years. These are my father's favorite cookies and he's not a big fan of sweets. The combination of fluffy dough, meringue and nuts is exactly what you need - they melt in your mouth and you can't stop eating.

Ingredients
Egg
4 pieces
Butter
300 g
Sour cream
200 g
Active dry yeast
2 tbsp
or 25g of fresh yeast
Sugar
2 cups
White flour
3 cups
Walnuts
1 cup
Step by step
Step 1

Melt the butter over very low heat, then let cool a bit.

Roses Cookies, with Meringue and Nuts - Step 1
Step 2

Separate the egg whites from the yolks. Put the egg whites in a small bowl and leave in the fridge while you are preparing the dough.

Roses Cookies, with Meringue and Nuts - Step 2
Step 3

Add sour cream to the yolks and mix. If you are using fresh yeast, first incorporate it into the yolks, then add the cream.

Roses Cookies, with Meringue and Nuts - Step 3
Step 4

Add the melted butter, mix.

Roses Cookies, with Meringue and Nuts - Step 4
Step 5

And the dry yeast.

Roses Cookies, with Meringue and Nuts - Step 5
Step 6

Next, add flour. Knead the dough. It's soft, but doesn't stick to your hands. Don't add more flour. We'll just need a bit more, later.

Roses Cookies, with Meringue and Nuts - Step 6
Step 7

Cover the dough with cling and refrigerate for at least one hour, maximum overnight. You can prepare the dough in the evening and bake the cookies in the morning.

Roses Cookies, with Meringue and Nuts - Step 7
Step 8

Now we start to shape the roses. First, divide the dough into eight pieces of the same size. Using flour, shape into balls and arrange on a tray or plate. Let rest for ten minutes.

Roses Cookies, with Meringue and Nuts - Step 8
Step 9

Meanwhile, we prepare the meringue with nuts. Using a mixer, beat the egg whites to soft peaks. Gradually add the sugar and continue beating for another 3-5 minutes.

Roses Cookies, with Meringue and Nuts - Step 9
Step 10

Very carefully fold in the chopped walnuts.

Roses Cookies, with Meringue and Nuts - Step 10
Step 11

On the floured work surface, spread out each ball of dough into a long strip. Try to make the strip as thin as possible (1-2mm) and rectangular in shape (dust with flour so that it won't stick to the table). Then brush the strip with 3 tablespoons of meringue (these were my calculations and the meringue I had was just enough for the dough).

Roses Cookies, with Meringue and Nuts - Step 11
Step 12

Then roll up the sheet. Cut into pieces about 1.5 - 2 cm long.

Roses Cookies, with Meringue and Nuts - Step 12
Step 13

Turn over each piece and arrange the edges to make it look like a rose. Place on a sheet brushed with a little oil and bake in the oven at medium temperature.

Roses Cookies, with Meringue and Nuts - Step 13
Step 14

Be careful not to brown the cookies too much. They should have a slightly pink color.

Roses Cookies, with Meringue and Nuts - Step 14
Step 15

Transfer to a larger tray or plate and allow to cool.

You must organize like this - you have to have two baking sheets. While one is in the oven, you prepare the other one. Remove the roses, wash and dry the sheet and prepare the next batch while the other tray is in the oven.

In the end, I had a big plate full of roses. I can assure you this is not a lot. The cookies will go so fast. Also, they are good even in a week's time, stored in a dry place in an airtight container.

Roses Cookies, with Meringue and Nuts - Step 15
Step 16

When you place them on the festive table, you can sprinkle the roses with a little powdered sugar for a great effect :)

Enjoy!

Roses Cookies, with Meringue and Nuts - Step 16
Quantity: 3 kg ()
Prep time:
120 min
Difficulty: intermediate
Ready in: 120 min