This year for Diwali I wanted to come up with some desserts that would be festive but also had a fusion twist. So we started brainstorming some dessert ideas and flavor combinations. We knew we had to make some cookies, we just love cookies! So we came up with rose tea cake cookies!Jump to Recipe
This rose tea cake cookie recipe came about because its variation on a favorite family holiday cookie, Russian Tea Cakes (also known as Mexican wedding cookies or snowballs or I’m sure there are numerous other names for them). Regardless of what you know them by, I know that everyone always loves them. They’re so good! Sweet, buttery, crumbly, a touch of nuttiness. Dusted with powdered sugar (after all they are known as snowballs!)
They’re perfect for a Diwali dessert table because they’re sweet, floral, nutty plus they’re free of eggs!
What’s in the Rose Tea Cake Cookies?
- Powdered Sugar
- Softened Butter
- Almond Extract
- Rose Syrup
- Chopped Nuts – I used almonds and pistachios
- All Purpose Flour
Usually they are made with ground pecans. Here I replaced the pecans with almonds and pistachios. Plus I added in a touch of rose syrup.
Repeat: Just a touch of rose syrup! Because rose syrup can be very strong!! Its slightly sweet and slightly floral! But too much and it can be cloyingly sweet and taste like you’re biting into a rose bouquet!
I just love how these came out! They have a completely different flavor profile of original Russian tea cakes because of the addition of the rose syrup and the almond/pistachio combo. But the texture is the same. The cookies are crumbly and buttery!
These rose tea cake cookies are also the prettiest light pink, blush color! Plus the flavor of the almond and pistachios comes together so well. And do you see specks of green from the pistachios! Tell me, wouldn’t these cookies be the perfect addition of an afternoon tea party? Or with some masala chai?
Check back all week for more recipes from my Diwali spread!
Rose Tea Cake Cookies
- 1 cup powdered sugar
- 1 cup butter softened
- 4 teaspoons rose syrup
- ½ teaspoon almond extract
- 2 ¼ cups all purpose flour
- ½ teaspoon salt
- ¼ cup almonds chopped
- ¼ cup pistachios chopped
- ¼ cup powdered sugar optional for dusting
- Heat oven to 350°F.
- Cream powdered sugar, butter, rose syrup, almond extract together in a large bowl.
- Stir in flour and salt until combined. Add in chopped nuts and mix until distributed.
- Scoop dough out in 1 1/2 tablespoon balls onto parchment lined baking sheet, place 2 inches apart.
- Bake 10-12 minutes, until edges are lightly golden brown. Remove from baking sheet, cool on cooling rack for 10-15 minutes.
- If using, sprinkle with powdered sugar while the cookies are still slightly warm.
Adapted from Betty Crocker’s Russian Tea Cakes Recipe