It’s time for Valintine’s just about! Here, have a cookie recipe.
Egyptian Rose Cookies
Yield: 2 to 3 dozen
⅓ cup shortening
1 cup white sugar
1 teaspoon rosewater
2 cups all-purpose flour
¼ teaspoon salt
Mix shortening, sugar, eggs, and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. The dough will be soft. Chill several hours or overnight.
Preheat oven to 350 degrees F (175 degrees C) Lightly grease or line baking sheets with parchment paper.
Using 1/3 of dough at a time (keep rest of dough refrigerated) roll into balls about 3/4 inch in diameter. Place on cookie sheets. Flatten with hand until approximately half of their original thickness. Imagine the flattened cookie to be a clock. Make 2 slits, each 1/2 inch long, in the cookie at 10:00 and at 2:00. Pinch bottom to form “base” of petals. Sprinkle with red or pink decorator’s sugar.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on the bottom. Do not brown tops of cookies!
68 calories; protein 1.1g; carbohydrates 10.9g; fat 2.2g; cholesterol 10.3mg; sodium 20.2mg
Recipe courtesy of Allrecipes.