Rose Geranium Cookies
Yield
1 batchPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
rosewater
|
*
|
| 2 | teaspoons |
rose geranium leaves
finely chopped |
* |
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 4 | small |
rose geranium leaves
for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
milk
|
|
| 5 | ml |
rosewater
|
*
|
| 1E+1 | ml |
rose geranium leaves
finely chopped |
* |
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 4 | small |
rose geranium leaves
for garnish |
* |
Directions
Cream butter and suger together until light and fluffy. Beat in egg, milk and rose water.
Sift together dry ingredients and add them, together with the chopped leaves, to the creamed mixture, 3. Drop by heasping teaspoons onto lightly greased cookie cookie.
Preheat oven to 350℉ (180℃) and bake for eight to ten minutes.
