Egyptian Rose Leaves The Best Recipes

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Egyptian Rose Leaves

"These make a lovely cookie for Valentine's Day. NOTE: Rose water isn't sturdy sufficient flavoring. Be positive to apply rose fluid, to be had from many drugstores. You can use rose water, but you will need to double the quantity."

Ingredients :

  • 1/three cup shortening
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon rosewater
  • 2 cups all-reason flour
  • 1/4 teaspoon salt

Instructions :

Prep : Cook : 36M Ready in :
  • Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt collectively, then blend in butter aggregate. Dough can be gentle. Chill several hours or overnight.
  • Preheat oven to 350 tiers F (one hundred seventy five tiers C) Light grease or line baking sheets with parchment paper.
  • Using 1/three of dough at time (maintain relaxation of dough refrigerated) roll into balls about 3/four inch in diameter. Place on cookie sheets. Flatten with hand until about 1/2 of their unique thickness. Imagine the flattened cookie to be a clock. Make 2 slits, each half inch lengthy, in cookie at 10:00 and at 2:00. Pinch bottom to shape "base" of petal. Sprinkle with red or pink decorator's sugar.
  • Bake at 350 stages F (175 tiers C) for eight to ten mins or till lightly browned on backside. Do now not brown tops of cookies!

Notes :

  • Reynolds® parchment can be used for simpler cleanup/elimination from the pan.

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