These cookies were amazing, especially if you like rose water, which I do! We ate them so quickly that there was only one little cookie left for the photo. They look very girly and were a hit at our girl dominated house. However, it is a very, very sticky dough which made shaping tricky. The story behind them is that they are served at Egyptian weddings.
Egypian Rose Leaves
Ingredients:
1/3 c. butter
2 c. All-purpose flour
1 c. sugar
1/4 tsp. salt
2 eggs pink decorator’s sugar
1 tsp. soluble fluid rose or 2 tsp. rose water
Method:
Mix butter, sugar, eggs and rose water until fluffy. Sift flour and salt together; mix into creamed mixture. Dough will be soft. Chill several hours or overnight.
Heat over 350 F. Using 1/3 dough at a time (keep remainder refrigerated), roll into balls 3/4″ in; place ball on lightly greased or parchment covered baking sheet. Flatten with heal of hand to 1/4″in. thickness – very sticky dough. Cut 2 slits in a V shape half way down, from the top (wipe off knife in between cuts to prevent pulling/tearing of dough); pinch at bottom to form “base” of petal. Sprinkle with pink decorator’s sugar. Bake 8-10 min or until lightly browned on bottom. Makes 3 dozen.
Throwback Thursday Cookies 