Rose Water Almond Tea Cookies Recipe 415 Food

ROSEWATER-ALMOND BONBON COOKIES

Steps:

• Line 2 baking sheets with parchment paper.
• In a medium mixing bowl, combine confectioners' sugar, butter, brown sugar, cream, and rose water, beating at medium speed with a mixer until smooth.
• In a small bowl, combine flour and salt, whisking well. Add to butter mixture, beating until a dough forms. (If mixture seems dry, add more cream, 1 teaspoon at time.)
• Using a levered 1-tablespoon scoop, divide dough into 18 portions, pressing an almond into each dough portion while still in scoop. Place portions 2 inches apart, rounded side up, on prepared baking sheets.
• Bake until cookies are set but not brown, 11 to 12 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
• Dip tops of cookies into Rose Water Glaze, and return to cooling racks. Let glaze dry completely.
• Store cookies in an airtight container until serving time.
• If desired, place in treat cups, such as Wilton, to serve.

ROSE PETAL COOKIES

Steps:

• Combine sugar and butter in a large bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Beat in eggs and rose water. Stir in rose petals.
• Combine flour, baking powder, and salt in a separate bowl. Mix into the dough. Cover and chill dough for at least 1 hour, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line baking sheet with parchment paper.
• Roll out dough on a lightly floured surface to about 1/3-inch thickness. Cut into shapes with a shaped cutter, or simply cut into rectangles or squares. Place cookies 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven until light and crisp, 6 to 8 minutes. Cool completely before serving.

ROSE AND ALMOND GHRIBA

Steps:

• Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners' sugar in a small bowl.
• Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners' sugar until completely coated.
• Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don't flatten them completely.
• Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.

ALMOND TEA COOKIES

Steps:

• Preheat oven to 350ºF.
• In a mixing bowl, cream sugar and butter.
• Beat in the oil, extract, baking soda, salt, flour, and nuts.
• Mix well and form into small balls (3/4-inch).
• Bake for 12-15 minutes on a greased cookie sheet.
• Roll in powdered sugar and cool on cake rack.

OLD GERMAN ROSE WATER SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Cream sugar and butter until smooth.
• Beat in yolks and flavorings.
• Combine baking soda and sour cream and stir into sugar mixture.
• Add rose water.
• Sift flour and salt and mix with batter.
• Roll out on floured surface and cut with cookie cutter.
• Bake on greased sheets for 15 to 20 minutes.

ROSE WATER COOKIES

Steps:

• Sift the dry ingredients together into a mixing bowl.
• Add the shortening, eggs, and rose water and mix well.
• Roll the dough out very thinly on a flat surface and cut with a floured cookie cutter.
• Place the cookies on a greased cookie sheet and bake in a 400F oven for 8 to 10 minutes.