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One of my guilty pleasures is rose scented treats. Rose is one of those scents that polarizes peoples opinions. Either it is thought of as being classic and romantic or old and stuffy, calling to mind your grandma. But that is what I like about it.
My grandma lived on Rose avenue in a white bungalow encrusted in broken glass stucco and backstairs covered in synthetic green turfy looking stuff. The backyard featured a diamond flower bed full of her prized roses and wild violets grew rampant in the back lawn. For a young girl grandmas house was a treasure trove filled with delightful flower smells and treats. I was especially fond of the bathroom. It was a galley style bathroom, can you call bathrooms galley style? It had a purple toilet and a secret built-in medicine cabinet behind the mirror. At the far end of the room there was a window, shinning like a light at the end of the tunnel. It was a textured, tinted window that cast the most magical light onto the sill, a sill lined with a myriad of treasures, namely perfume bottles and lipstick tubes.
I loved to go into the bathroom and examine all of the items displayed on the window sill. I would take down the lipstick tubes and smell them, never trying then on of course, I was much to timid for that. The bottles of perfume where my favourite part. The pretty glass sparkling in the light, filled with delicately coloured liquids. There were big bottles, small bottles, empty bottles and full bottles. Even a few bottles with atomizers and I loves those specimens best. When I think of all my grandmas perfumes, the only smell I can remember is rose. Now, whenever I find pretty little things that smell of rose I secretly what to pack them all up and take them home.
When I stumbled upon the delightful little pink, coconut and rose Tuckers in the December issue of Bon Appétit I knew they would be a must have holiday cookie for me. However, Christmas came and went and my little jar of rose extract still remained unopened. That was until I realized that with a slight change in shape, Tuckers would be the perfect accompaniment to any Valentines Day celebration. If you enjoy rose as much as I do, I think you will fall in love with these delightfully simple treats.
Tuckers
Recipe from Dorie Greenspan
I made the cookies exactly as the recipe specified and they really are absolutely perfect. Apparently the trick to making these cookies is to not rush them. “…go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling.” Dorie says.
Ingredients
2 1/2 cups unsweetened shredded coconut
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon food-grade pure rose extract (not rose water); optional
Red liquid food colouring
White sanding sugar
Preparation
In a medium sauce pan, cook the coconut, egg whites and sugar over medium-low heat. Stir the coconut mixture occasionally until it feels hot and dry to the touch, this should take about 10 minutes.
Now it is time to flavour the coconut! Turn the mixture out into a heatproof bowl, stir in the vanilla, rose extract and one drop of red food colouring. Mix well resisting the temptation to add more colour. Cover with plastic wrap patting it right on top of the dough to prevent it from drying out as it chills. Cool for 5 hours or overnight.
Heat the oven to 300°. Line a baking sheet with a double layer of parchment paper or two silicone baking mats. Form dough into 1 tablespoon sized balls, shape into hearts and dip in sanding sugar.
Put cookies in the oven and bake for 25-30 minutes, until they are lightly golden and firm to the touch. Transfer to a wire rack and allow to cool.
