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  • Rose Water Thins

    2 votes
    Rose Water Thins
    Prep time:
    Cook time:
    Servings: 60 cookies
    by Jeannie Zastawny
    229 recipes
    		 >
    Light and Crunchy Cookies The Cookie Book

    Ingredients

    • 1 cup slightly salted butter
    • 1 cup superfine sugar
    • 1 egg
    • 1 tbsp light cream
    • 2 2/3 cups flour
    • pinch of salt
    • 1 tsp baking powder
    • 1 tbsp rose water
    • Superfine sugar, for sprinkling

    Directions

    1. Preheat the oven to 375 F
    2. Line two baking sheets with parchment paper
    3. Soften the butter and mix with all the other ingredients to make a firm dough.
    4. Mold the mixture into an even roll
    5. Wrap in waxed paper.
    6. Chill until it is firm enough to slice very thinly
    7. This will take between 1 hour to 1 1/2 hours
    8. Arrange the cookies on the prepared baking sheets.
    9. Allow enough space for the cookies to spread during the cooking
    10. Sprinkle with a little superfine sugar
    11. Bake for about 10 minutes or until they are just turning brown at the edges

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