Cooking with Roses

Thumbprint Cookies with Rose Jelly
by Jerry Newbury

This is an old cookie recipe that has been used for many years. It is easy to make and is delicious to eat!

1/2 Cup softened butter or margarine 1/4 Cup packed light brown sugar
1 egg, separated
1/2 teaspoon vanilla extract
1/2 teaspoon rosewater
finely chopped nuts
rosepetal jam or rosehip jelly
powdered sugar or shredded rose petals for decoration

Directions

Preheat the oven to 300° F. Grease the cookie sheets.

Cream the butter, sugar and egg yolk. Add vanilla, rosewater and salt, mixing well. Slowly add the flour. Mix very well. Shape the dough into balls.

Whisk the egg white to break it down. Roll the dough balls in the egg white, then in the nuts. Place on the cookie sheet about 2 inches apart. Bake for only 5 minutes.

Remove the cookie sheet from the oven and use your thumb to make a dent in the top of each cookie. Put a dollop of jam or jelly in each thumbprint. Return the sheet to the oven and bake for another 8 minutes.

Remove finished cookies from the oven. Remove gently from cookie sheet and allow to cool. Cookies may be dusted with powdered sugar or iced with shredded rose petals rinkled on top or left plain.

Yield: 2 dozen cookies