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.
-
Prep Time
120 minutes
-
Cook Time
10 minutes
-
Servings
Makes 11 to 18 cookies
- Print recipe
- Share on Twitter
- Share on Facebook
- Share on Pinterest
- 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
-
Wedding/Birthday Cake Cookie Cutter
$2.99View Wedding/Birthday Cake Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$29.99View Ann Clark Food Coloring Gel 12-Color Set -
Perfect Cookie Rolling Pin ¼ in Fixed Depth
$39.99View Perfect Cookie Rolling Pin ¼ in Fixed Depth
Dough
-
1
Beat with an electric mixer:
Butter
Confectioners' Sugar
Granulated Sugar -
2
Add and mix completely:
Egg Yolk
Rose Water
Vanilla Extract -
3
Add and mix just until completely incorporated:
All Purpose Flour - 4 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
-
5
Beat 1 cup softened unsalted butter with 3 cups confectioners' sugar and 1 teaspoon rose water until smooth.
Enjoy!
-
Wedding/Birthday Cake Cookie Cutter
$2.99View Wedding/Birthday Cake Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$29.99View Ann Clark Food Coloring Gel 12-Color Set -
Perfect Cookie Rolling Pin ¼ in Fixed Depth
$39.99View Perfect Cookie Rolling Pin ¼ in Fixed Depth
