Rose Water Cookies
The rose water in these cookies gives them a lovely, subtle hint of roses; more of a scent than a flavor. However, if you prefer, you may omit the rose water and increase the vanilla to 1 teaspoon.
TOTAL:2 hours 10 minutes
YIELD:Makes 11 to 18 cookies
- 1 cup Unsalted Butter, Softened
- 2/3 cups Confectioner's Sugar
- 1/3 cup Granulated Sugar
- 1 Large Egg Yolk
- 2 teaspoons Rose Water
- 1/2 teaspoon Vanilla Extract
- 2 1/3 cups All-Purpose Flour
DIRECTIONS:Beat with an electric mixer:
Add and mix completely:
Add and mix just until completely incorporated:
All Purpose Flour
Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate, if desired, before serving.
Rose Water Icing
Beat 1 cup softened unsalted butter with 3 cups confectioners' sugar and 1 teaspoon rose water until smooth.
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