Thursday, December 3, 2009

A little cooking post

Ok, so the Brown Eyed Baker is hosting an amazing giveaway. And I want to win. To enter you create a post on your favorite holiday recipe. Well, during the holiday season I usually bake more cookies. So that will be the recipe I share today.

The recipe is for my all time favorite cookie. It's different and unusual. It comes from a cookie cook book my mother has used for years, ever since I was a wee girl. It calls for one ingredient that I can no longer find. If anyone knows of how to get a hold of it please, PLEASE, contact me. Even though you can't find the exact ingredient you can substitute. Curious? Just read on.....

Egyptian Rose Leaves*
(and yes they taste like a rose)

1/3 cup of shortening (I use real butter)
2 eggs
1 tsp rose soluble liquid (this is the ingredient that I can no longer locate. So if you have any ideas let me know. Rose water, cooking quality, is what you will need to use as substitution, but I would increase it to 1 1/2 to 2 tsp depending on how strong your rose water is)
2 cups of all purpose flour
1/4 tsp salt
red or pink or green decorators sugar

Preheat oven to 350 degrees
Mix shortening, sugar, eggs and rose soluble until fluffy.
Stir in flour and salt.
Mix thoroughly.
Chill for several hours or overnight.
Using 1/3 of the dough at a time (keep the rest refrigerated) roll into 1 inch balls.
Place on lightly greased baking sheet.
Flatten with the heel of your hand to about a 3/8 inch thickness.
Cut two slits 1/2 inch down at the top.
Pinch the bottom to form base of leaf.
Sprinkle with decorator sugar.
Bake for 8-10 minutes until very light golden brown.
Then enjoy!

You will note when eating these cookies that at first you will not note really any strong flavor. That is until you breath in. Then you will find that your head will fill with the most delicate, lovely rose scent. Ahhhh, heavenly.

If any of you happen to try these I would love to hear what you think of them.

Good luck to anyone else that enters the Brown Eyed Baker's contest and wish me luck too!

* This recipe comes from the Betty Crocker Cooky Book. My mother received hers well over 40 years ago as a gift. Here is the modern version. Whether it contains the same recipes, I'm not sure.