> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/rose-cookies/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Vanilla Meringue Rose Cookies

My rose cookies, a butter and sour cream dough rolled around a vanilla pudding meringue, sliced and baked until the bottoms turn golden.

## What you need

### Dough

- 3 cups self-rising flour (3 cups, or 3 cups all-purpose flour plus 3 tsp baking powder)
- 3 egg yolks
- 7 oz cold butter, cubed
- ¾ cup sour cream (1 tub)
- ½ cup sugar (1/2 cup)
- 1 tsp vanilla extract

### Filling

- 3 egg whites
- ½ cup sugar (1/2 cup)
- 1 package instant vanilla pudding mix

## How I make it

### Dough

1. Pulse the flour and butter in a food processor.
2. Add the rest of the ingredients and process until a dough forms.
3. Chill for about 2 hours.

### Filling

1. Whip the egg whites and sugar to stiff peaks.
2. Fold in the pudding mix.

### Shaping and baking

1. Divide the dough into 3 pieces and work with one at a time, keeping the others in the fridge.
2. Flour the work surface and roll the dough out into a sheet.
3. Spread with a third of the filling and roll up into a log.
4. Cut into slices, about 16 from each log.
5. Bake in an oven preheated to 350°F (180°C) for 15-20 minutes, until the bottoms are golden.

## What I've learned

- I make these with light sour cream, and it works fine.
- If the dough is hard to handle, I chill the log briefly in the freezer before slicing.
- For even slices, I cut the log in half, then each half in half again, and so on.

Source: https://chefef.com/en-us/recipes/rose-cookies/