Not Your Typical Bakery Style Cookie

I had a little bit of both chocolate butter cream (from here) and the dulce de leche butter cream (from here) left over, from last weeks creations.  If you know me, I don’t throw much away.  My tomatoes almost gone bad turns into tortilla soup, at the end of the week, my veggie drawer turns into either a stir fry or a big hearty vegetable soup and if I have either (or both) zucchinis and leeks, I make an orzo, a farro salad or some some sort of fritter.

I am a planner.  I make lists, I plan a weeks worth of meals and shop accordingly (actually, Miguel shops accordingly- with a typed up list, broken down by market) and I always cook with the mind set that there needs to be something left over for lunch the next day.  Yeah, Miguel brown bags it!  However, I am guilty of not always following through with my “weekly meal plan” and there are those rare occasions where we call up Mulberry Pizza and order a huge pie.

So, when I had this left over butter cream sitting in the fridge, I couldn’t toss it.  I found the perfect cookie to  embrace two very different butter creams.  We brought these to dinner at friends and all enjoyed them as we ate in their Sukkah, under a sky filled with lots and lots of stars.


Orange Rosettes


12 Tbsp. unsalted butter, room temperature
1/2 cup confectioner’s sugar
zest from 2 oranges
1 Tbsp. orange juice
1/2 tsp. vanilla
pinch of salt
1 1/4 cups flour
1/4 cup cornstarch


• preheat oven to 325*.  line 2 baking sheets with parchment
• in the bowl of an electric mixer, fitted with the paddle attachment, cream the butter, confectioner’s sugar and the orange zest until smooth.
• add the orange juice and the vanilla.
• in a small bowl, combine the salt, flour, and cornstarch.  whisk to combine.  slowly add it to the mixer and combine thoroughly.
• place dough in a pastry bag fitted with a star tip.  pipe small, one inch rosettes onto the parchment lined cookie sheets.
• bake for 12-15 minutes or until the edges start to brown.
• allow to cool completely.
• pipe a small amount of butter cream on a rosette and make small rosette cookie sandwiches!

The Urban Baker /

Showing 12 comments
  • megan @ whatmegansmaking

    love your leftovers style! I do the same thing. But I need to start making more soups with my leftover veggies. I’ve tossed out way too many limp celery stalks!

  • The Urban Baker

    megan – oh no, don’t throw out your celery stalks. they are the perfect addition to a wonderful veggie stock (see my upcoming friday’s post for my delicious veggie stalk). You won’t throw out your celery stalks or the green part of your leeks ever again!

  • Reply

    These are absolutely beautiful, and I bet the flavor tastes out of this world! Lovely cookies. Thanks for sharing!

  • Eliana

    May not typical but it sure does look delicious.

  • Kim

    I love these pretty untypical cookies… They look perfect!

  • Reply

    Of course you could not toss that gorgeous buttercream & lucky to have two flavors for these adorable cookies. Your baked treats always inspire! See you in a few hours in SF 🙂 xo

  • M.

    those rosettes look soooo adorable!!!

  • Mary

    Those are some beautiful cookies! The look divine!Mary xoDelightful Bitefuls

  • grace

    waste not, want not! this is an absolutely fabulous way to use up buttercream. i must confess, i’ve been known to eat it with a spoon. 🙂

  • The Urban Baker

    Thanks for all your comments. They make me feel good!Megan – it is very good to use up your veggies for soups, stir fry and even roast them – make some quinoa and you have a great salad!comfort of cooking – they were pretty darn good, even better the next day!Eliana – very deliciousKim- the batter makes them easy to pipe. have fun with them!Marla – you inspire me!M – I think the shape of the cookie made the cookie what they areMary- thank you so much for your compliment!Grace-me too! but don’t tell anyone!Have a “sweet” dayxx

  • Chocolate Freckles

    Lovely!! I would probably enjoy this little delights under a night full of stars!!

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