ROSE AND ALMOND SPICE RECIPES

Steps:

• Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.
• Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.
• Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.
• Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.

Steps:

• In a small saucepan, heat butter over medium high heat. Melt the butter and set aside.
• After butter has cooled, add it to the bowl along with both sugars and use a electric mixer and cream together on medium speed with the paddle attachment. Add egg, rosewater and alomond extract and mix until combined.
• In a separate bowl, mix flour, baking powder and salt. Slowly add the dry ingredients to the dough on low speed, mixing until just incorporated.
• Preheat oven to 350°F, while oven is preheating chill the dough in the fridge for 20-30 mins.
• Scoop dough into 1/2 inch balls and roll in granulated sugar, then powdered sugar. Place the dough balls on a parchment lined baking sheet and bake at 350 degrees for 12-14 minutes. Transfer the cookies to a cooling rack, and then store in an airtight container.