This idea came together when I got an email request for Rosehip Cookies. After searching the Net, I could find several recipes for Rosehip Jelly and Rose Petal Jam, but no cookie recipes. Thumbprint cookies have been a long time favorite and using Rosehip Jam seemed like a winning combination.
Enjoy!
- 1/2 cup butter or margarine, softened
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- finely chopped nuts
- rosepetal jam or rosehips jelly (see below recipes)
Directions: Preheat oven to 300 degrees F. Grease cookie sheets. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk. Add vanilla, flour and salt, mixing well. Shape dough into balls. Roll in egg white, then nuts. Place on cookie sheets about 2 inche apart. Bake for 5 minutes. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes. Makes 2 dozen.
- 8 cups of rose hips
- 6 cups of water
- 1 box of certo
- 1/2 cup lemon juice
- 5 cups of sugar
Directions: Boil the rose hips for 10 - 15 min. until soft enough to crush. Crush them and squeeze through cloth, to make juice. For every 4 cups of juice add one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and 5 cups of sugar (1/2 tsp. of marg to prevent foam). Bring to a boil and boil hard for 2 min. Remove from heat and pour into sterilized jars and seal with caps and rings. The jelly has a wonderful flavor and is the consistency of liguid honey.
- 1 cup fresh rose petals(must never have been sprayed with any chemicals)
- 3/4 cup water
- Juice of 1 lemon
Directions: Puree in blender until smooth. Slowly add 2 1/2 cups sugar, blend till all sugar has dissolved;(leave in blender). Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended. Do this very quickly - it sets up FAST!! Pour into baby food jars. Let set for 6 hours, till firm. Will keep one month in refrigerator. Freezes well.
