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 Cookie
Recipes - Rose Water Fingers Recipe
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Sugar Cookie Recipes - Rose Water Fingers Recipe
Ingredients
Method:
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Preheat the oven
to 350°F/180°C/gas 4. Line two cookie sheets with
parchment paper.
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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.
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With mixer at high speed, gradually
add the confectioners' sugar, beating until stiff,
glossy peaks form.
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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.
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Fold
in the dry ingredients. Fit a pastry bag with a
1/2-inch (1-cm) plain tip.
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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.
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Bake for 8-10
minutes, or until lightly browned. Cool on the
sheets until the cookies firm slightly. Transfer
to racks and let cool.
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