Recipes for Preserved Rose Petals

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup preserved rose petals, finely chopped

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture and mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the chopped preserved rose petals.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
10. Enjoy these delightful rose petal sugar cookies!

Ingredients

• 1 cup honey
• 1/4 cup preserved rose petals

Instructions

1. In a small saucepan, heat the honey over low heat until it becomes thin and runny.
2. Add the preserved rose petals to the warm honey and stir to combine.
3. Continue to heat the honey and rose petals mixture over low heat for 10 minutes, stirring occasionally.
4. Remove the saucepan from heat and let the mixture cool completely.
5. Strain the honey through a fine-mesh sieve to remove the rose petals.
6. Transfer the infused honey to a clean, airtight jar and store it in a cool dark place.
7. Use this delicious rose petal infused honey as a sweetener for tea, drizzle it over desserts, or enjoy it on toast!

Ingredients

• 2 cups preserved rose petals
• 2 cups sugar
• 1/4 cup lemon juice
• 1 cup water

Instructions

1. In a saucepan, combine the preserved rose petals, sugar, lemon juice, and water.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low and let it simmer for about 30 minutes, or until the mixture thickens.
4. Remove from heat and let it cool.
5. Transfer the jam into sterilized jars and seal tightly.
6. Store in a cool, dark place for up to 6 months.