Persian Rose “Love Spell” Cookies

cookies with pink persian rose icing on a decorative blue plate

Looking for amour? Try Nini Ordoubadi’s of Tay Tea recipe for for Persian Rose “Love Spell” Cookies. With every bite, you’ll fall head over heels again and again.


For Cookies 

3 tablespoons Persian Rose loose-leaf tea, finely ground
½ cup packed light brown sugar
1½ sticks (¾ cup) unsalted butter
1½ teaspoons vanilla
½ teaspoon salt
1½ cups flour

For Icing

1 cup Confectioners’ sugar
2 tablespoons rosewater
1 tiny drop organic natural red food coloring
rose petals, for garnish


When grinding the tea, crush the cardamom pods, take out the seeds and discard shells before grinding tea. Beat together ground tea, sugar, and butter in a stand mixer or with a hand mixer until fluffy and lighter in color. Mix in vanilla and salt. Fold in the flour gradually and continue to mix until uniform dough is formed. Roll dough into a log 1½ inches in diameter using wax paper or plastic wrap and chill until dough is cold and firm. After chilling, slice into ⅜-inch-thick cookies on baking sheet. Bake at 350°F for 8 minutes in a convection oven or a little longer in a regular oven (until the edges are golden). For the icing, mix all ingredients in a medium size bowl. Ice the cooled cookies with a brush. While the glaze is wet, top with rose petals.

This recipe was originally published in June of 2017.