Sunday, July 7, 2013

Rose Water Cookies

(from a recipe at

8 oz. butter, softened
6 Tablespoons confectioners’ (powdered) sugar, sifted – divided
1 large egg, beaten lightly
1/4 cup blanched almonds
2 cups all-purpose flour
1 Tablespoon baking powder
2 to 3 tablespoons rose water
Whole cloves
Sifted confectioner’s sugar for dusting

Cream the butter and 2 Tablespoons sugar until light and fluffy. Add eggs, one at a time and mix well. In a blender grind the almonds and remaining sugar until very fine. In a bowl, sift the flour and baking powder. Stir in almonds. Add to butter mixture and mix in rose water. Form mixture into a ball and wrap in plastic. Refrigerate at least one hour. Pinch off small pieces of dough and form into a crescent shape. Place on lightly greased cookie sheet and insert a clove in each cookie. Bake 20 minutes or until lightly golden around the edges. Remove from sheet and place on rack. Dust with remaining confectioners’ sugar.

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