Rosewater (or rose syrup) is made from the crushed petals of roses, and lends a lovely distinctive floral touch to custards, puddings, pancakes, scones, cookies, pastries, marzipan, ice cream, lassis, and pilaus, and even to sparkling wines or champagne! A little accent of roses goes a long way, so don't overdo!
Basically a Greek butterball cookie recipe. These, with Melomakarona, are found in every Greek home during the Christmas Holidays. I go through phases. One year, or for a couple of years, these are my favourites, then Melomakarona are, and I keep switching back and forth. They're both wonderful! These keep wonderfully, long after Christmas is over, if any are left.
This is my own version kourambiethes (Greek almond shortbread cookies). When I created this recipe, I was looking for a way to create kourambiethes with less sugar and less cholesterol, which I achieved by using less sugar and no egg yolk. Other changes I made to the traditional kourambiethes recipe are: use of fragrant, dry roasted almonds made into a coarse flour (rather than simply chopped) and a liberal use of ouzo and rose water to play up some accent flavors. Enjoy -- please let me know how yours turn out!
from Chamomiletimes.com. The amazing thing about this sugar cookie is that it requires no chill time but is still easy to handle. Rose water is available in most stores catering to the middle eastern community.
A gorgeous spice cookies that won its category in the Ultimate Recipe Showdown on the Food Network. Courtesy Camilla Saulsbury, Nacogdoches, Texas. Cannot wait to try this one. ***Remember, this dough needs one hour for refrigeration.***
These cookies keep well stored in cookie tins. I have not frozen them but I think they could be frozen. Instead of the date filling you could use a walnut filling:1 1/2 cups walnuts chopped, 1/4 cup caster sugar & 1 tsp cinnamon mixed together.