Rose Petal Sugar

• 1 cup sugar
• ¼ cup dried, edible rose petals

Dough

• 1 lb dates, pitted & chopped (Medjool dates suggested)
• 1½ cups all-purpose flour
• 1½ cups rolled oats
• ¼ tsp cinnamon
• 1 tsp baking soda
• ¾ tsp salt
• 2 sticks unsalted butter, cubed & chilled
• 1⅓ cups light brown sugar, tightly-packed
• 2 eggs
• ½ tsp vanilla extract
• ½ tsp rose water (optional)

Equipment

• fine mesh strainer
• food processor
• stand or hand mixer
• #16 scoop
• parchment-lined baking sheet

Make Rose Petal Sugar

1. With a spatula, press rose petals through a fine strainer into a bowl of 1 cup sugar. Mix to combine and set aside

Prep Dates & Mix Dry Ingredients

1. Preheat oven to 350º
2. Remove pits from dates and chop into small pieces. Set aside
3. In a food processor, mix flour, rolled oats, cinnamon, baking soda and salt to a fine texture (about 3 minutes)

Make Dough

1. With a mixer, blend butter and light brown sugar together on medium speed until creamy and smooth
2. Scrape down any butter on the side of the bowl and return mixer down to medium speed
3. Add eggs one at time and then the vanilla. Scrape down bowl and turn mixer to medium-high speed and mix until light and fluffy, about 2-3 minutes
4. Add processed dry ingredients all at once. Mix on low speed until flour is almost all absorbed, about 10 seconds
5. While mixer is going on low speed, add dates slowly, breaking apart any big clumps that have stuck together. Mix until just combined

Scoop, Chill & Bake

1. Scoop dough into golf ball-sized mounds. Place on a parchment-lined or greased baking sheet and chill 20 minutes
2. Roll each dough ball in rose petal sugar and place back on baking sheet, spaced about 2” apart
3. Bake for 15-18 minutes, rotating baking tray halfway through the baking time