If there is one cookie that truly reigns as the queen of Mishloach Manot, it’s the rose cookie — and this is a version you probably haven’t made yet.
There’s simply no competition. A rich, melt-in-your-mouth shortcrust dough that also happens to be dairy-free, thanks to the use of cold margarine, which gives the dough its perfect flaky texture.
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Rose cookies are more than pretty — they are striking, elegant and unforgettable
(Photo: Courtesy)
Paired with it is a light, airy meringue — sweet and delicate — that crisps during baking and turns into a fragile cloud. The contrast works perfectly: crisp pastry meets soft sweetness in a combination that makes everyone pause and smile after the first bite.
This time, the margarine is used completely cold — no melting required. Simply grate it into the flour, mixing and kneading gradually. This method creates an exceptionally tender and perfect dough.
These cookies are more than pretty — they are striking, elegant and unforgettable. The contrast between the intense crunch of the pastry and the soft, melt-in-your-mouth meringue creates a true multi-sensory experience: first the crunch, then the gentle sweetness.
Below is a clear, step-by-step guide to making these beautiful rose cookies. They are sturdy, keep well in an airtight container, and stay fresh and delicious for two to three days — perfect for Purim gift baskets.
Ingredients:
Dough
500 g flour
200 g cold margarine
200 ml non-dairy cream
1 packet vanilla sugar
1 packet baking powder
½ cup oil
2 egg yolks
Meringue Filling
2 egg whites
1 cup sugar
1 packet powdered sugar
1 tsp lemon juice
2 tbsp cornstarch
Instructions
Prepare the dough
- Separate the eggs. Use the yolks for the dough and reserve the whites for the filling.
- Sift the flour. Grate the cold margarine directly into the flour, mixing every few grates. Continue grating and kneading until fully incorporated.
- Add powdered sugar, baking powder, non-dairy cream, and oil. Mix into a soft, uniform dough.
- Wrap in plastic wrap and refrigerate for about 2 hours.
- Divide dough into 25 g balls. Keep most chilled and work with a few at a time.
Prepare the meringue
- Beat egg whites for about 5 minutes until light and fluffy.
- Gradually add sugar, a little at a time, until stiff peaks form.
- Add lemon juice and continue beating until firm.
- Gently fold in sifted cornstarch.
Shape the Cookies
- Roll each dough ball into a thin circle.
- Cut four shallow slits from four sides without reaching the center.
- Place a teaspoon of meringue in the center.
- Fold one side of dough over the meringue, then the opposite side, then the remaining sides, shaping a rose.
- Pinch lightly to seal; slightly open the top edges for a flower effect.
- Arrange on a baking tray, close together.
Bake
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until golden.
- Remove, dust with powdered sugar, taste immediately — and say: 'Good thing Purim is here!'
These cookies store beautifully at room temperature and remain fresh and delicious for several days. Perfect for sharing, or keeping just for yourself. Happy Purim!