Rose water sugar cookies

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123smheart.jpgHearts and roses are traditional gifts for lovers on Valentine’s Day, so these pretty cookies are a perfect treat. Make enough to share the love.

 

Preheat oven to 375 F

Cream together the butter and sugar using a hand or stand mixer

1 cup (2 sticks) unsalted butter, softened

1½ cups sugar

 

Then add

2 eggs

1 teaspoon vanilla extract

1 teaspoon rose water

 

Combine

3 ½ cups flour

1 teaspoon baking soda

½ teaspoon baking powder

 

Slowly add the dry ingredients to the wet. Do not over-handle or over-mix.

 

Divide the cookie mixture into thirds, roll out on a highly-floured surface, and cut into shapes with a cookie cutter.

Put the rest in the refrigerator while you work. This dough is very soft. You need to work fast, roll the cookies about ¼ inch thick and stop often to refrigerate and re-roll. I refrigerate the sheet of cut cookies for 10 minutes before baking to make the cookies tenderer. Do not crowd cookies keep them at least 2 inches apart – they spread.

Place the cookies on parchment paper and sprinkle them with sanding sugar.

Bake on parchment-covered cookie sheets for 10 minutes and cool before icing.

You can aim for perfection; I just use a spoon and smooth it on.

 

Rosewater Icing:

 3 cups confectioners’ sugar

2 egg whites whipped until stiff (room temperature egg whites are fluffier so take out the eggs while the cookies are baking. Separate the eggs and whip the white to stiff peaks.  Gradually whip in the sugar and the icing will be thick and syrupy.

Add

2 teaspoons rose water

1 teaspoon vanilla extract

Red food colouring –just a drop or two 

Add a drop of red food colouring for pink icing if you like. Ice the cookies.

 

 

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