Polish Rose-Shaped Shortbread Cookies with Walnut Meringue

Some of my favorite kitchen memories are the ones that sneak up on me—the recipes I didn’t even know existed until my Babcia casually mentioned them one afternoon. That’s exactly how these Polish rose cookies came into my life.

I still remember the moment so clearly. My Babcia looked at me and said, “Hey Gabi, want me to teach you how to make rose-shaped cookies?” I almost laughed because I had never heard of such a thing. Rose-shaped cookies? It sounded like something out of a fairy tale. But, as always, she knew exactly what she was doing. By the end of that day, I had fallen in love with both the process and the result.

These cookies are truly something special. The base is a buttery shortbread dough—tender, slightly crumbly, and rich in flavor. Nestled inside each one is a walnut meringue filling that’s light, nutty, and just the right amount of sweet. But the real magic is in the shape. With a little patience and a lot of love, the dough is scored and folded into delicate rose petals, so each cookie looks like it has bloomed right on the baking sheet.

And while a recipe this beautiful might feel like it belongs only at Easter or a holiday table, I think it’s the kind of treat that deserves to be baked all year long. After all, who couldn’t use a little more beauty—and a little more sweetness—on an ordinary day? These cookies remind me that joy in the kitchen doesn’t always come from the big, elaborate cakes. Sometimes, it’s found in the small, thoughtful bakes you make with the people you love.

Plus, at the end of the day when the cookies were cooling on the counter, my kitty Bonnie strolled into the kitchen, curious as ever, as if she wanted to get in on the baking fun. It was the perfect finishing touch to an already memorable afternoon.

These Polish rose cookies are more than just a recipe to me—they’re a memory, a little tradition passed down from my Babcia, and now something I’ll treasure forever. Each time I make them, I’m reminded that food has a way of connecting us to the people we love, even long after the cookies are gone.

Ingredients

Shortbread Dough

• 200 g flour
• 1 tbsp sugar
• 100 g butter, room temperature
• 2 egg yolks
• 50 g sour cream
• Pinch of salt

Walnut Meringue Filling

• 50 g chopped walnuts
• 2 egg whites
• 100 g granulated sugar
• 1 tsp cornstarch
• 1 tsp vanilla sugar
• ¼ tsp lemon juice

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Method

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, rub together the butter, 1 tbsp sugar, and flour until crumbly. Stir in the egg yolks, sour cream, and salt to form a soft dough.
3. Divide the dough into 23–25 g portions, roll into balls, and chill in the refrigerator for 1 hour.
4. Meanwhile, prepare the meringue filling: beat the egg whites with the sugar until stiff peaks form. Gently fold in the cornstarch, vanilla sugar, lemon juice, and chopped walnuts.
5. Roll each dough ball into a thin circle, about ¼ inch thick. Spoon a bit of the walnut meringue filling in the center. Score the edges of the circle to create “petals,” then carefully shape into a rose.
6. Place the roses on the baking sheet and bake for 10–12 minutes, until lightly golden. Allow to cool for about 10 minutes before serving.