Celebrate St. Padre Pio With Rose Petal Cookies

Born in 1887 in Pietrelcina, Italy, as Francesco Forgione, Padre Pio even as a child was devoutly religious. By the age of 5, he had decided to devote his life to serving God. His parents, who were local farmers, were also devout Catholics, and as a family they attended Mass daily. Francesco even served as an altar boy and often took on penances to help others. Apparently, even from his early days, he saw and spoke with his guardian angels.

To underscore his deep faith and despite his poor health, at the age of 15, he entered the novitiate of the Capuchin Friars in Morcone, Italy. He took the Franciscan habit and the name Padre Pio (in Italian, Father Pius) in honor of Pope Pius 1. Commencing his seven-year study for the priesthood, Padre Pio travelled to the friary of Saint Francis of Assisi in Umbria. When he turned 17, he fell extremely ill with loss of appetite and insomnia, plus more ailments.  Religious devotees point to this time as being when inexplicable phenomena began to occur. During prayers, for example, Padre Pio appeared to be in a stupor, and other friars claimed to have seen him as levitating above the ground

In June 1905, his health worsened so badly that his superiors decided to send him to a mountain convent, hoping his health would improve. The move had little impact, and doctors advised that he return home. Even there his health failed to improve. Despite this, he still made his solemn religious profession in January 1907.

In August 1910, he was ordained a priest by Archbishop Paolo Schinosi at the Cathedral of Benevento. Four days later, he offered his first Mass at the parish church of Our Lady of the Angels. After his ordination, he was allowed to stay with his family because of his frailty and poor health. He stayed in Pietrelcina until 1916, due to his health and his need to care for his family members.

In September 1916, he was ordered to return to his community life. He moved to an agricultural community, Our Lady of Grace Capuchin Friary located in the Gargano Mountains in the Province of Foggia, Italy. At that time, the community numbered seven friars.

In 1918, his stigmata appeared with the wounds corresponding to the wounds suffered by Jesus during his crucifixion. The wounds did ooze blood but never became infected and reportedly had the aroma of roses.

For the remaining 50 years of his life, Padre Pio lived in the monastery in San Giovanni Rotondo, saying daily Mass at the nearby Church of Our Lady of Grace. Just before his death at the age of 81, he renewed his vows of poverty and chastity. Before dying, all his wounds healed without scars, just as he had foretold they would 50 years earlier. A doctor examined his body as he was dying and confirmed that the stigmata wounds had totally healed. Padre Pio’s body was placed in a coffin in the church of the monastery so pilgrims could visit and pray.

Note: Padre Pio reportedly performed several miracles, including healing the young Italian girl who had been blind since birth. After visiting him, she regained her eyesight. Another purported miracle was Padre Pio’s touching with his hands a young boy who had for years had his bacl deformed by suffering from typhus. The boy’s deformity instantly disappeared.

Rose Petal Cookies

St. Padre Pio was the source of many miraculous events, but perhaps the least well-known is this: according to historians and to recipients of this miracle, he often emitted a strong rose fragrance, even when he was not nearby and even after his demise. Organic food grade dried rose petals are readily available online. Some well-stocked supermarkets and specialty food stores carry rose essence.

Ingredients

Yields about 5 dozen 2-inch-round cookies

1 cup unsalted butter at room temperature

1/2 cup plus 2 tablespoons sugar

1 teaspoon vanilla extract

1 teaspoon rose essence

½ teaspoon salt

2 cups all-purpose flour, or more as needed

3 tablespoons dried rose petals, crushed

Confectioners’ sugar for dusting, optional

Directions

Place the butter and sugar in a bowl, and using an electric beater, beat together until light and creamy. Add the vanilla extract, rose essence, and salt, and mix until blended. Add the flour and combine at low speed until just mixed. When the dough becomes sticky, gently fold in the rose petals by hand. Shape the dough into a ball, wrap it in foil, and refrigerate for at least 2 hours or overnight.

Preheat the oven to 325 degrees. Line two or three baking sheets with parchment paper. On a lightly floured surface, roll the dough out to a thickness of ¼ inch, and using a cookie cutter about 2 inches round, cut out shapes. Place the cookies onto the baking sheets about ½ inch apart.

Bake for 8 to 10 minutes, or until the cookies just begin to turn golden brown on the underside. Cool completely before dusting with confectioners’ sugar, if desired.

(Recipe credit: Deborah Mele, http://www.italianfoodforever.com/2017, adapted)