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For the cookies:
1 cup unsalted butter - room temperature
3/4 cup confectioners sugar
1/2 tsp vanilla
3/4 tsp rose water
2 cups all purpose flour
1/4 tsp salt
For the glaze:
1 cup confectioners sugar
2 1/2 tbsp heavy cream
1/2 tsp rose water
1. Preheat oven to 350 degrees. Mix the butter, sugar, vanilla, and rose water together with a hand or stand mixture until completely combined and fluffy. In a medium bowl, sift the flour and salt together and slowly add to the sugar-butter mixture. Mix on low speed until the dough comes together.
2. Dump onto a clean, lightly floured surface and shape into a smooth, flat disk. Wrap in plastic and chill in the refrigerator for at least 30 minutes. Using a rolling pin, roll the dough out. Using heart-shaped or circle cookie cutters, cut out cookies and place on an ungreased baking sheet. Bake for about 20 minutes until they start to brown on the sides. Let cool.
3. Make the glaze by whisking together the confectioners sugar, heavy cream, and rose water in a medium bowl. If it's too clumpy and thick, add more cream. If it's too thin, add more confectioners sugar. Dip cookies in the glaze and sprinkle with red or pink sprinkles. Let the glaze harden before serving.