Monday, February 27, 2006
I found this recipe on Barbara Fisher's blog Tigers & Strawberries last summer and have kept trying to find an occasion to make them - her writing is very persuasive. Friday they were my contribution at a friend's party.
For some reason her site was down this morning so I am posting the recipe below. I followed the directions exactly and 1 batch of dough made exactly 6 dozen cookies. 1 batch of icing was way too much for me, it probably was enough to ice 2 batches of cookies. It contains a very secret ingredient...sshhh.
1 c. butter, softened
1 1/2 c. powdered sugar
1 large egg
1 tsp. vanilla extract
2 1/2 c. flour, sifted
2 tsp. baking powder
1/4 tsp. salt
1/2 stick butter
4 ounces light cream cheese
1 lb. powdered sugar
3 Tbsp. heavy cream
2 tsp. rosewater (or to taste)
Preheat oven to 350 degrees.
Cream together butter and sugar, add egg and vanilla and beat well.
Sift together flour and remaining ingredients and gradually add sugar to mixture, beating until well combined.
Roll into 1" balls and flatten slightly onto and ungreased cookie sheet.
Bake 10 minutes (I baked 12 minutes): Do not brown.
Allow to cool a minute on the baking sheet, then carefully transfer to wire rack to finish cooling completely.
To make icing, blend together butter and cream cheese, then blend in the powdered sugar. Add rosewater and enough cream to bring it to a spreadable consistency.
Add food coloring to tint it pale pink (I used 1 drop of red), and pipe rosettes onto the cooled cookies.
What's left out of 6 dozen on Monday morning: