Sugar Cookie Recipes - Rose Water Fingers Recipe

Ingredients

• 1 cup/150 g all-purpose/plain flour

• 1/8 tsp salt

• 3 large eggs, separated

• 1/2 cup/75 g confectioners'/Icing sugar

• 1 tsp rose water

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

2. Sift the flour and salt into a large bowl. Beat the egg whites in a large bowl with an electric mixer at medium speed until soft peaks form.

3. With mixer at high speed, gradually add the confectioners' sugar, beating until stiff, glossy peaks form.

4. With mixer at medium speed, beat the egg yolks and rose water in a medium bowl until well blended. Use a large rubber spatula to fold the beaten yolks into the beaten whites.

5. Fold in the dry ingredients. Fit a pastry bag with a 1/2-inch (1-cm) plain tip.

6. Fill the pastry bag, twist the opening tightly closed, and squeeze out 3-inch (8-cm) fingers, spacing 2 inches (5-cm) apart on the prepared cookie sheets.

7. Bake for 8-10 minutes, or until lightly browned. Cool on the sheets until the cookies firm slightly. Transfer to racks and let cool.