The first part of this cookie swap was to select or develop a cookie that would stay fresh and of course travel well. I ruled out the delicate cookies that might crack or crumble during transportation such as tuiles. Chocolate based cookies are quite popular during the holidays but still I kind of wanted to have something “holidayesque” and maybe with a little Indian flavor to it. Rose water is often used to lend a floral fragrance and flavor in several Indian and Middle Eastern desserts but trapping the rose notes in a cookie would be too hard. Thankfully, I recalled a wonderful sweet red syrup made from roses that we used to flavor cold sherbets and drinks with. Rose syrup has a more intense rose flavor and sweet floral fragrance and I felt that it would be a better ingredient to use than rose water in these cookies. If you can’t find rose syrup at a store you can find several good brands on Amazon (Rooh Afzah, Darbur, and Kalvert brands are the brands I am familiar with and are all very good). To enhance the rose flavor, I used freshly ground green cardamom seeds after cracking the little green pods open. The cardamom and rose flavors pair very well in these cookies.
1 large egg