yields about 1 1/2 dozen cookies
INGREDIENTS
1/2 CUP butter
1/3 CUP sugar
1 egg - well beaten
3/4 CUP flour
pinch of salt
1TBSP Rose Jam or Rose Jelly
DIRECTIONS
Mix all ingredients except the jam or jelly.
Work until smooth.
Roll into ball and refrigerate 3-4 hours.
Roll the dough to about 1/8" flat.
Cut several rounds with a 2 1/2" round cookie cutter. With a smaller shaped cutter, cut out the insides of 1/2 of the rounds. The full circle will the the bottom of this delicate sandwiched cookie and the round with the shape cutout will be the top.
Bake on well greased cookie tins for about 8 minutes.
When cool, spread with Rose Jam sparingly and top each full circle with a cut-out.
ADDITIONAL SUGGESTIONS
Check out our selection of miniature
cookie cutters, perfect for this cookie!
For extra flair, sprinkly with Rose Sugar!
YOU SHOULD ALSO TRY...
Lavender Cookies
Rose Sugar
Rose Jelly
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contents copyright - FairyGardens - 2003