Blend softened butter and sugar together until creamy. Add egg, cream and rose water and mix until incorporated.
Add remaining dry ingredients and mix. Dough will be a little stiff.
Divided dough into two pieces and roll each into a long log approximately 1 1/2" in diameter. Wrap in plastic wrap and refrigerate. These can be made up a week ahead of time.
Remove one log at a time from the refrigerator when baking. Slice into 1/8" thick rounds and place on a parchment lined baking sheet. Bake at 350 for 10 minutes or until the edges are golden brown. Cool completely and serve.
These buttery cookies can be made into little crisp sandwiches with butttercream icing or melted chocolate. I use them with dessert cheeseballs at the holidays.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (645g)|
|Recipe Makes: 2 Dozen|
|Calories from Fat: 882 (32%)|
|Amt Per Serving||% DV|
|Total Fat 98g||131 %|
|Saturated Fat 60.3g||301 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 355.1mg||109 %|
|Sodium 876.4mg||30 %|
|Potassium 286.2mg||8 %|
|Total Carbohydrate 453.6g||133 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 448.2g|
|Protein 24.9g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2754
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