Egyptian Rose Leaves

Recipe View 5 mins In a large bowl, cream together the shortening and sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View 2 mins Beat in the eggs and rose extract (or rosewater) until well combined. (Approximately 1-2 minutes)

Recipe View 1 mins In a separate bowl, whisk together the flour and salt.

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft. (Approximately 2-3 minutes)

Recipe View 2 hrs Wrap the dough in plastic wrap and chill for at least 2 hours, or preferably overnight.

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.

Recipe View 5 mins Working with 1/3 of the dough at a time (keep the rest refrigerated), roll the dough into balls about 3/4 inch in diameter. Place on the prepared baking sheets.

Recipe View 2 mins Flatten each ball with your hand until it's approximately half of its original thickness.

Recipe View 2 mins Imagine the flattened cookie to be a clock. Make two 1/2-inch long slits in each cookie at the 10:00 and 2:00 positions.

Recipe View 2 mins Pinch the bottom of the cookie between the slits to form the 'base' of the petal.

Recipe View 1 mins Sprinkle generously with red or pink decorator's sugar.

Recipe View 10 mins Bake for 8-10 minutes, or until the bottoms are lightly browned. Be careful not to brown the tops of the cookies.