Name: Egyptian Rose Leaves
Yield: 36
Ingredients: Shortening - ⅓ cup; White sugar - 1 cup; Eggs - 2; Rosewater - 1 teaspoon; All-purpose flour - 2 cups; Salt - ¼ teaspoon

Ingredients for - Egyptian Rose Leaves

1. Shortening ⅓ cup

2. White sugar 1 cup

3. Eggs 2

4. Rosewater 1 teaspoon

5. All-purpose flour 2 cups

6. Salt ¼ teaspoon

How to cook deliciously - Egyptian Rose Leaves

1 . Stage

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.

2 . Stage

Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.

3 . Stage

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.

4 . Stage

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!