Rose Water Cream Melt Away Sandwiches

1. 1

   Cookies:

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   1. Whisk to combine flour, cornstarch and salt in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium speed until pale and fluffy, 5 minutes. Add rose water, and mix until combined. Switch to whisk, add flour mixture; mix until just combined. Divide dough in half, shape into disks. Wrap each in plastic, and chill 1 hour.

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   2. Preheat oven to 305 degrees. On parchment, roll 1 disk of dough to 1/8 thickness, chill 15 minutes. Cut 1 1/2 inch rounds from dough, and place 1 inch apart on parchment lined baking sheets. Repeat with remaining disk. Using the wide end of a pastry tip, cut a 1/2 inch hole off center in half of rounds. Bake, rotating sheets halfway through, until barely golden, about 14 minutes. Transfer cookies to wire racks to cool completely. (unfilled cookies can be stored in an air tight container up to 3 days)

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   3. Dust cut out cookies lightly with confectioners' sugar. Spread a heaping 1/2 teaspoon filling on whole cookies and top with cot out cookies.

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   Filling:

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   Stir together cream cheese and sugar with a wooden spoon until smooth. Add rose water and milk, stir until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.