250g unsalted butter
4 egg yolks
1 cup sour cream
1 tsp baking powder
3/4 cup sugar
pinch of salt
1 tsp vanilla
2 1/2 cups flour
4 egg whites
1 cup sugar
Optional: 1 1/2 cups toasted walnuts, chopped finely
Mix flour with room temperature butter to the consistency of wet sand. Separately beat four egg yolks with sugar, baking powder, sour cream, vanilla and salt until the sugar crystals disappear. Add to the flour and butter mixture and fold in gently. Add flour if needed to desired dough consistency - make sure it is not too dry, but a nice and workable dough.
Shape into three separate disks and cover each disk in cling film. Refrigerate for three hours.
Just before you take the dough out of the fridge, mix egg whites and sugar until you have a shiny cream.
Generously flour a work surface and roll out each dough into a rectangle to 1/8" thickness.
Spread the cream leaving slight room on the edges. Sprinkle with walnuts, if desired. Start rolling from the long side. It is important to not be too hesitant - these roses are not supposed to be perfect. Once the dough is rolled up, stretch it slightly and start cutting 1" inch roses with a sharp knife.
Place roses on top of a baking sheet (we used silicone) cut side down. Bake for twenty minutes at 350ºF until nice and golden. Cool and enjoy.
I hope you all like them as much as we do!