The attentive barista placed two cold-brew coffees in front of the customer, whose mix of jet black and bright pink hair contrasted sharply with the minimalist aesthetic of the space.
“These are actually both for me,” she said, demanding shock. “This night job is killllling me.”
“Oh wow!” the barista complied. “What’s your night job?”
There was nothing but a solid, conclusive period on the end of that statement. No joke. Without hesitation or judgment, the very attentive barista replied, “that is a really tough job!”
“It is! The other night I fell off the pole!”
Maybe you fell off a stripper pole earlier this week. Maybe you didn’t. Maybe you’re looking for a picker upper after a tough night on the job. Maybe you’re seeking just a little note of romance, how about a simple, delicate cookie to get you past the hump day?
These buttery hearts have a hint of refreshing rose in each bite. Eat them simply, or pair them with a smearing of jam, a drizzle of honey, a dunking’s worth of melted chocolate, a dollop of rosewater whipped cream (recipe below), a dusting of powdered sugar or with two cold-brew coffees. The possibilities, much like a pole routine [I imagine?], are pretty endless.
Whole Wheat Rosewater Cookies
1-3/4 cups plus 2 Tablespoons whole-wheat pastry flour
2 Tablespoons organic cornstarch
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) organic unsalted butter softened
1/3 cup organic confectioners’ sugar
3 Tablespoons rose water
Preheat oven to 350°F.
In a mixing bowl, whisk together the flour, cornstarch, and salt.
In a separate bowl, beat butter and confectioner’s sugar with an electric mixer on medium high speed until pale and fluffy, 3 to 4 minutes.
Add rose water, and mix until combined scraping down side of bowl.
Reduce speed to low and add flour mixture; mix until just combined.
Divide dough in half, and shape into disks. Wrap each in plastic, and chill 1 hours.
On parchment, roll 1 disk of dough to 1/8-inch thickness; chill 15 minutes.
Cut 1-1/2 inch rounds (or hearts) from dough, and place 1 inch apart on parchment-lined baking sheets. Repeat with remaining disk.
Bake, rotating sheets halfway through, until barely golden, about 14 minutes.
Transfer cookies to wire racks to cool completely.
Rosewater Whipped Cream
1 cup organic whipping cream
1 Tablespoon pure vanilla extract
2 Tablespoons honey
2 Tablespoons rosewater
Chill the cream in a mixing bowl in the freezer until the cream just starts to freeze. Remove from the freezer. Add the vanilla and honey.
Use a mixer, on medium speed, to beat until peaks begin to form.
Add the rosewater, and continue to mix until combined. Keep chilled until ready to serve.
May Your Week Be Filled With Romance!