1/2 cup butter , softened
1/4 cup light brown sugar, packed
1 egg, separated
1/2 tsp vanilla extract
1/2 tsp rosewater
1/2 tsp salt
2 cups flour
Nuts, finely chopped, use as needed
Rose petal jam , or rosehip jelly, use as needed
Powdered sugar , or shredded rose petals, for decoration
Preheat the oven to 300 degrees. Grease cookie sheets.
Cream the butter, sugar and egg yolk. Add vanilla, rosewater and salt, mixing well.
Slowly add the flour and mix very well. In a small bowl, whisk the egg white to break it down.
Shape the dough into balls. 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 gently from the cookie sheet and allow them to cool.
Serve dusted with powdered sugar or with shredded rose petals sprinkled on top, if desired.
Sugar: 12g
:
Calcium: 6mg
Calories: 123kcal
Carbohydrates: 12g
Cholesterol: 17mg
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 17mg
Protein: 1g
Saturated Fat: 3g
Sodium: 52mg
Vitamin A: 128IU
