Egyptian
Egyptian Roses
come together in this dessert, flavoured with rose water and baked in the oven. Finish with colored sugar.
30 min · Serves 36 · Easy
36
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 10 min · 30 min total
- easy
- 1
Cream together shortening, sugar, eggs and rose water until light and fluffy. Sift together dry ingredients and stir until sugar mixture.
- 2
Chill several hours or overnight. Preheat oven to 350 degrees. Roll dough into walnut-sized balls. Place on greased cookie sheets about 2 inches apart and flatten slightly. Make four cuts from edge to near the center evenly around the cookie. Gently pinch each "petal". Pinch and lift and center of the cookie.
- 3
Sprinkle with colored sugar. Bake until 8 to 10 minutes or until lightly browned on the bottom.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
