Egyptian Roses
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
3 dozen cookies
ingredients
- 1⁄3 cup shortening
- 1 cup sugar
- 2 eggs
- 1 tablespoon rose water
- 2 cups flour
- 1⁄2 teaspoon salt
- colored crystal sugar
directions
- Cream together shortening, sugar, eggs and rose water until light and fluffy.
- Sift together dry ingredients and stir until sugar mixture.
- 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.
- Sprinkle with colored sugar.
- Bake until 8 to 10 minutes or until lightly browned on the bottom.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.