Chocolate Rose Petal Cookies


These cookies came about by two different means.

The first: I went to Kalustyan's in Midtown East a few weeks ago in pursuit of a birthday present of rare spices for my best friend. As I was walking passed all of the racks of various rare foods & goods I was drawn to a shelf that had several artisan jars of preserves. And there it was, shining in pink simplistic glory was a jar of Rose Petal preserves. I immediately was enamored and placed the jar in my basket to purchase.

The second: I was writing a rap about how I sympathize with humanity as a flower would, so it started out like this:

"If a flower be a flower who I may be

This would be the flower of the flower of me.

Desolation of the masses in beauty and power,

Sweeter than the passes of an April rain shower.

Sure, it’s a flower, if a flower may stray.

But then again, it’s spring and all we wanted was to stay. "

After all of the inspiration, and hunger for sweets, I concocted my very first cookie using any kind of preserves. My heart feels heavy with happiness (and fullness, because I already ate 6) with these heavenly rose petal chocolate bites.



2 ½ cups flour

1/2 cup cocoa powder, plus 1 tbsp.

3 dashes nutmeg

3 dashes ground ginger

2 dashes ground cloves

6 dashes ground cardamom

1 teaspoon salt

1 teaspoon baking soda

2 sticks butter

1 ½ cup brown sugar

1 cup sugar

1 egg

2 teaspoon vanilla extract

4 tablespoons Harvest Song Rose Petal Artisan Preserves


Mix together flour, cocoa powder, baking soda, salt, and all spices in a medium bowl.

Mix the brown sugar, white sugar and room-temperature butter together.

Add the egg to the brown sugar/sugar/butter mixture and mix well.

Add the vanilla.

Add the Rose Petal Artisan Preserves.

Mix the dry ingredient mixture with the wet ingredient mixture and blend until smooth.

Put in the fridge to harden for 20 minutes.

Roll spoonfuls of cookie batter between your hands, forming small balls.

On a coconut oil greased pan, place the rolled cookie batter balls, about 2 inches apart.

Bake cookies at 350 degrees for 10 minutes.

Take out of oven and let cool for about a minute. Then transfer to a wire rack or plate.

Enjoy right away, or let stand 10-15 minutes before putting away in an air-tight Tupperware container.