By: Jerry Newbury
This is an old cookie recipe that has been used for many years. It is easy to make and is delicious to eat!
- 1/2 Cup softened butter or margarine
- 1/4 Cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rosewater
- 1 egg, separated Finely chopped nuts
- Rose petal jam or rosehip jelly
- Powdered sugar or shredded rose petals for decoration
Preheat the oven to 300° F. Grease the cookie sheets. Cream the butter, sugar and egg yolk. Add vanilla, rosewater and salt, mixing well. Slowly add the flour. Mix very well. Shape the dough into balls.
Whisk the egg white to break it down. Roll the dough balls in the egg white, then in the nuts. Place on the cookie sheet about 2 inches apart. Bake for only 5 minutes.
Remove the cookie sheet from the oven and use your thumb to make a dent in the top of each cookie. Put a dollop of jam or jelly in each thumbprint. Return the sheet to the oven and bake for another 8 minutes. Remove finished cookies from the oven.
Remove gently from cookie sheet and allow them to cool. Cookies may be dusted with powdered sugar or iced with shredded rose petals sprinkled on top or left plain.
Yield: 2 dozen cookies
To download the pdf version of this recipe click here.