Egyptian Rose Leaves Recipe

Ingredients
<br>- ⅓ cup shortening
<br>- 1 cup white sugar
<br>- 2  eggs
<br>- 1 teaspoon rosewater
<br>- 2 cups all-purpose flour
<br>- ¼ teaspoon salt
<br><p></p>Directions
<br>step 1: Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. Dough will be soft. Chill several hours or overnight.
<br>step 2: Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
<br>step 3: Using 1/3 of dough at 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 cookie at 10:00 and at 2:00. Pinch bottom to form step 4: Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on bottom. Do not brown tops of cookies!
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Ingredients
- ⅓ cup shortening
- 1 cup white sugar
- 2 eggs
- 1 teaspoon rosewater
- 2 cups all-purpose flour
- ¼ teaspoon salt

Directions
step 1: Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. Dough will be soft. Chill several hours or overnight.
step 2: Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
step 3: Using 1/3 of dough at 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 cookie at 10:00 and at 2:00. Pinch bottom to form "base" of petal. Sprinkle with red or pink decorator's sugar.
step 4: Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on bottom. Do not brown tops of cookies!

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