Prep 45 mins
Cook 12 mins
Rose water, a distillation made from rose petals, blesses these cookies with a distinctive fragrant, floral flavor.
- 354.88 ml butter, softened
- 236.59 ml powdered sugar
- 2 egg yolks
- 29.58 ml brandy or 29.58 ml orange juice
- 9.85 ml vanilla
- 828.06 ml cake flour
- 236.59 ml blanched almond, lightly toasted and finely ground
- powdered sugar
- 29.58 ml rose flower water (optional)
- powdered sugar
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 1 cup powdered sugar.
- Beat until mixture is fluffy and light in color, scraping side of bowl occasionally.
- Beat in egg yolks, brandy, and vanilla until combined.
- Using a wooden spoon, stir in flour and almonds until well mixed.
- Cover and chill about 1 hour or until dough is easy to handle.
- Preheat oven to 325 degrees F.
- Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
- Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness.
- Bake in the preheated oven for 12 to 14 minutes or until set.
- Transfer cookies to a wire rack.
- While warm, lightly brush the cookies with rose water (if desired) and sprinkle with additional powdered sugar.
- Cool completely on wire rack.
- Makes about 84 cookies.
- TO STORE:
- Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
These cookies were just fantastic. They were light as a feather and melted into crumbs in the mouth. The almonds gave these cookies just the right amount of light crunch and the brandy was fragrant and slightly sweet. Over all, these were some of the best cookies I have ever had. Thank! Made for Newest Zaar Tag.