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My review
Egyptian Rose Leaves
J. Storm
"These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount."
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Ingredients
servings 68Original recipe yields 36 servings (2 to 3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
2/12/2002
absolutely delicious! make sure to watch them in the oven though.. i left them in for a little over 10 minutes and they ended up hard. -- very yummy though
Most helpful critical review
2/27/2006
I would give these 3.5 if it were possible. They tasted quite nice, although they didn't look nearly as pretty as I had hoped. I also think they could be improved by using butter - the flavor wa...
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2/12/2002
absolutely delicious! make sure to watch them in the oven though.. i left them in for a little over 10 minutes and they ended up hard. -- very yummy though
2/15/2005
I tinted the dough a light pink, made pecan size balls and rolled them in pink sparkling sugar before baking. Pressed them down slightly so they were thick circles and then baked. Soon as they c...
8/9/2003
I wasn't able to find rose fluid, but the rose water gave the cookies a rose scent and a barely there rose flavor. If you're careful to not overbake them, they are a soft, almost chewy consistan...
7/3/2006
these were darling little cookies. Made the dough this morning and refrigerated and took out a little at a time to work with. Debated using butter for shortening but wanted the rose essence to...
8/17/2009
I Loved these. They were nice and chewy, just the way I like my cookies! They are a little time consuming to shape but the result is nice. I used rose water because I couldn't find the fluid any...
12/1/2008
Taste wise this was good. It was a little bland but I think that could be fixed with a little more rose flavoring. I did not have rose water so I used rose syrup and put 2 tsp of that in the mix...
9/20/2007
these cookies taste great and I always have the ingredients to make them on hand.
2/27/2006
I would give these 3.5 if it were possible. They tasted quite nice, although they didn't look nearly as pretty as I had hoped. I also think they could be improved by using butter - the flavor wa...
1/4/2008
I was disappointed in the overall look and texture of these cookies. And you must be a fan of rosewater (or maybe I put TOO much in). Anyway, I use rosewater in my strawberry rosewater ice cre...