egyptian rose leaves

Ingredients

• Servings: 2
• 1/3 cup shortening
• 1 cup white sugar
• 2 eggs
• 1 teaspoon rosewater
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Recipe

• mix shortening, sugar, eggs and rose fluid until fluffy. stir flour and salt together, then mix in butter mixture. dough will be soft. chill several hours or overnight.
• preheat oven to 350 degrees f (175 degrees c) light grease or line baking sheets with parchment paper.
• using 1/3 of dough at time (keep rest of dough refrigerated) roll into balls about 3/4 inch in diameter. place on cookie sheets. flatten with hand until approximately half of their original thickness. imagine the flattened cookie to be a clock. make 2 slits, each 1/2 inch long, in cookie at 10:00 and at 2:00. pinch bottom to form "base" of petal. sprinkle with red or pink decorator's sugar.
• bake at 350 degrees f (175 degrees c) for 8 to 10 minutes or until lightly browned on bottom. do not brown tops of cookies!