Rose Butter

by Jill
(New York)

Rose Butter Recipe

Ingredients:

• 1 stick butter softened


• 1/4 cup fresh rose petals, (from fragrant roses) washed and dried


• 3 Tablespoons confectioners Sugar, (or) 1 tablespoon superfine sugar


• 1/4 teaspoon almond extract

Before using rose petals, first remove petals from flowers, and rinse well in cold water. Gently pat dry with paper towel. Roll petals into a ball and cut very fine (mince)

Mash softened butter with a fork until smooth. When soft enough, add the extract and minced rose petals. Put mixture into a decorative bowl or butter crock. Refrigerate.

Rose butter can be stored in the freezer for up to two months.
Recipe makes about 1/2 cup of rose butter.
Great spread on sugar cookies.

Carols comments:
Thanks Jill, this is a great recipe!
Another serving suggestion is to roll the finished butter into small balls, and then place inside rose flowers.
For a festive occassion, it looks very pretty to use fine china, topped with a white paper doilly, then the rose butter sitting inside the rose flowers.