Ingredients

• 2 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup butter, softened to room temperature
• 2/3 cup sugar
• 1 large egg
• 1 teaspoon rose water
• 2 -4 tablespoons buttermilk
• 1/2 teaspoon red gel food coloring (plus more if needed)
• 1 cup buttercream frosting

Instructions

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk to combine flour, cocoa powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until well combined, about 2 minutes. Add the egg and beat to combine. Add rose water, red food gel and 2 tablespoons buttermilk.

3. Lower speed to stir and add the flour mixture, mixing until just combined. If batter is too dry, add remaining buttermilk, 1 tablespoon at a time. Note that the dough will be stiff, which is better for holding the rose shape when baked.

4. Fill a pastry bag fitted with a 1M tip with 1/3 of the batter. Pipe batter into small 2-inch roses. Repeat with remaining batter, working in batches to make piping easier.

5. Bake cookies for 8-10 minutes until just cooked through. Let cool slightly, then transfer cookies to a wire rack to cool completely.

6. Pipe or spoon 1 tablespoon buttercream onto bottom flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.