• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Rose Cardamom Cookies with Raspberry and Pomegranate Jam

July 15, 2016 by Salma Leave a Comment

Rose Cardamom Cookies with Raspberry and Pomegranate JamIf you like an exotic twist in your baking, you’ll love the flavour of these rose cardamom cookies. Filled with raspberry and pomegranate jam they possess a tartness that compliments the sweetness of the rosewater and softens the spicy notes. You can alternatively leave them unfilled if you wish, and they will be the perfect fragrant, light, crispy accompaniment to your warm mug of tea.

If you want a more intense rosewater flavour, I would suggest adding another tablespoon or so to the cookie dough, or you can thin your jam with a little bit of warmed rosewater. I used Maggie Beer’s raspberry and pomegranate jam to fill these cookies, but depending on availability, any tart jam would work well, for example rhubarb or blackberry or just raspberry. Of course homemade jam is always a good option if you have a bit of extra time and some delicious fruits lying around!

Rose Cardamom Cookies with Raspberry and Pomegranate Jam
Baking Notes
(1) These cookies are fairly straightforward, but if this is your first time making cookies, or you encounter any problems while baking, I would recommend reading my post on Cookie Basics. 

(2) You can use cookie cutters of any shape for this recipe. If you do wish to recreate the size and style I made, use a scalloped circle cookie cutter with a 4.5cm diameter, and cut out the centre of half of the cookies with a heart shaped cutter with a width of 2.5cm. This should generate 52 cookies in total, and therefore 26 jam-filled cookies (and 26 tiny heart shaped cookies perfect for nibbling on while you fill your larger cookies!). 

(3) These cookies have a slightly crispy texture if left unfilled. If you prefer your cookies on the crispier side, I would recommend filling them with jam just prior to serving as the jam will soften the cookies a little over time. If you don’t mind slightly softer cookies, filling them earlier does allow the flavours a longer time to develop and creates a lovely harmony between cookie and jam.

Rose Cardamom Cookies with Raspberry and Pomegranate JamRose Cardamom Cookies with Raspberry and Pomegranate Jam
Makes approximately 26 jam-filled cookies

Ingredients
200g butter, softened
100g caster sugar
2 tbsp rosewater
1 tsp vanilla paste
250g plain flour
1 ½ tsp cardamom
½ tsp cinnamon
½ tsp cloves
150g Maggie Beer’s raspberry and pomegranate jam
Icing sugar, for dusting

Method
(1) Preheat oven to moderate (180°C/160° fan forced) and line two baking trays with greaseproof paper.
(2) Beat butter, sugar, vanilla paste and rosewater in a free-standing mixer with paddle attachment until light and creamy. Take care not to overbeat.
(3) Add sifted flour and spices to mixture while continuing to mix on low speed until ingredients come together in a soft dough.
(4) Chill in fridge for 20 minutes.
(5) Roll dough out to a thickness of 2.5cm on lightly floured work surface, or between two sheets of baking paper sprinkled with flour.
(6) Cut shapes out of dough using a cookie cutter, remembering to cut hearts out of half of the cookies if you wish to recreate the shape in my images. Repeat until all dough has been used.
(7) Place cookies on baking trays, widely spaced (4-5cm apart) to allow cookies room to spread during baking.
(8) Bake for 8-10 minutes in the middle of the oven, until cookies are golden, then remove from oven and transfer to cooling rack. Ideally bake one tray at a time to allow the cookies to bake more evenly.
(9) When cookies have completely cooled, sandwich them together in pairs with jam. Dust with sifted icing sugar to serve.

Enjoy!


Credits and Sources
This cookie recipe has been adapted from The Art of French Baking by Ginette Mathiot.
I was inspired to create this recipe after receiving Maggie Beer’s Raspberry and Pomegranate Jam as a sample. I did not receive any monetary compensation for the use of the product, and all opinions expressed are my own and not influenced in any way.

Filed Under: Cookies Tagged With: Cardamom, Pomegranate, Raspberry, Rosewater

Previous Post: « Cookie Basics
Next Post: Chocolate Raspberry Cupcakes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Follow @thepolkadotter on Instagram

Latest Blog Posts

Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Blackberry Rose & Lime Mocktails | The Polka Dotter
Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter

Copyright © 2022 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok