♬♬ Rose Cookie Tutorial ♬♬

These sweet little Rose Cookies are so fun and easy to do, and I am so excited to finally be sharing the recipe with you!

I used my favorite Sugar Cookie recipe but with some adjustments.

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~@ Caramel Cashew Bars ~@ {Baking with My Baking Addiction}

Ingredients

• 3 cups finely crushed shortbread cookies (I used 32 Keebler Sandies Simply Shortbread Cookies)
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 36 caramels, unwrapped
• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• 2 cups chopped salted cashews
• 2 cups miniature marshmallows

Instructions

• Preheat oven to 325 degrees F. Line a 13x9x2 inch baking pan with foil – be sure to extend the foil a little over the edges. Spray foil with non-stick cooking spray.
• In a large bowl, combine cookie crumbs, butter, and sugar. Press the cookie mixture firmly into the bottom of the prepared pan creating an even layer of crust. Bake crust in preheated oven for 15 minutes or until it starts to lightly brown around the edges. Remove pan to cooling rack.
• In a medium saucepan over medium-low heat, melt caramels and cream until smooth. Remove from heat and stir in vanilla and cashews. Sprinkle the marshmallows evenly over prepared crust. Spread the caramel-cashew mixture over the marshmallows as evenly as possible.
• Bake for 8-10 minutes, or until the caramel is set. Remove to wire rack and cool completely.
• Once bars are cool, use the foil overhang to remove the bars from the pan and cut into squares. 

I added baking soda to help keep the cookie soft.  When both baking powder and baking soda are in a recipe, the baking powder does most of the leavening while the baking soda mostly adds tenderness. 

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~@ Awesome Cookie Icing ~@

Ingredients

• 1 cup Confectioners Sugar (powder Sugar)
• 1 Tablespoon Milk
• 1 drop Lemon Juice (fresh Or Processed)
• 1 Tablespoon Light Corn Syrup

Instructions

• Combine powder sugar, corn syrup, and lemon juice in a bowl.
******This next step is important!******
• If you need a thicker frosting, say for outlining your cookies, add LESS milk.
• Just a drop at a time. If you have already outlined your cookies and need a to fill in or ’spill’ your cookies, you can add more milk (as much as you would need) to make your frosting very runny.
• If you are using food coloring, be sure to use LESS milk. Most food colorings are liquid and can make your frosting more runny. If you are using a gel food coloring, your milk quantity can remain the same.
• If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
• If you want more SHINE, use more corn syrup and less milk. This frosting will stay good for days in the fridge.

@~ Sugar Cookie Frosting Recipe (Glaze) ~@

Ingredients

• 1 cup powder sugar
• 1 tbsp milk
• 1 tbsp light corn syrup
• 1-3 drops lemon juice (optional)

Instructions

• Sift powder sugar to remove lumps.
• Add all ingredients to bowl and mix until combined.
• Add more milk as needed to achieve desired consistency.

******This next step is important!******

• If you need a thicker frosting, say for outlining your cookies, add LESS milk. Just a drop at a time.
• If you have already outlined your cookies and need a to fill in or
  ’spill’ your cookies, you can add more milk (as much as you would need)
  to make your frosting very runny.
• If you are using food coloring, be sure to use LESS milk. Most food
  colorings are liquid and can make your frosting more runny. If you are
  using a gel food coloring, your milk quanity can remain the same.
• If you want to add different flavors, you can add drops of vanilla extract, almond extract, lemon, etc. to flavor your frosting.
• If you want more SHINE, use more corn syrup and less milk.
• This frosting will stay good for days in the fridge.

I also added a thin layer of my glaze icing to the cookie prior to adding the rose.

I wanted to do things that way for two reasons:

1. The combination of the frosting and cookies is so sweet I needed a little depth of flavor to the cookie.

2. I needed to keep the cookie moist because they need a good 24-48 hours to dry to stack-able stage.

I found these cookies to be even more delicious on day three.

Day four was the best!

Just in case anyone asks, I used a 1M tip to make the frosting roses.

Just start in the center and make a swoop once around.

For even more detailed instructions check out this post.

Then package them up and share them with someone you love!