These are easier to manage than the other rosewater cookies I've made (too fragile). I know from past experience that they keep well, ship well, and look just super with royal icing.
You Will Need:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
3 teaspoons rosewater
3 cups AP flour
1/2 teaspoon baking powder
Cream together the butter and sugar. Beat in egg. Stir in rosewater. Add flour and baking powder and mix well. Roll into a ball and chill several hours until firm.
Preheat oven to 425 degrees F.
Roll cookies 1/2 inch thick and cut as desired. Transfer to an ungreased baking sheet and bake 5-7 minutes or until cookies turn brown at edges. Let stand on pan for a minute, then remove to a rack. Let cool before frosting and decorating.
2 comments:
You need to show pix of some of your, um, ..alternative.. phrases you like to write on these cookies!
I think I did that a couple years ago (Have to look in the February archives). Mr. ETB brought some into work one year and people were snickering about it for days.
BTW-I think we might be posting these comments in real time. Freaky!
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