Rainbow Cookies Recipe
These simple vanilla cookies are topped with a rosewater glaze, making them the perfect and beautiful addition to afternoon tea. Happy Friday!
Ingredients:
Instructions:
- Preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit).
- In a bowl, mix the sugar, butter, salt, vanilla and egg yolk until smooth.
- Add the flour and cornmeal, and stir gently until a dough forms. Form the dough into a ball using your hands.
- Lightly dust a clean work surface with flour and roll out the dough until it is the thickness of a pound coin.
- Using a medium cookie cutter, cut out the cookies and place them on two baking sheets lined with baking paper.
- Join the pieces of dough carefully, avoiding overworking, and roll it out again to cut out more cookies.
- Bake the cookies for 8-10 minutes, until they are firm but just beginning to turn golden. Allow them to cool completely on the trays before decorating.
- In a bowl, mix the icing sugar with the water and rose water, adding the water in small amounts until you get a smooth consistency to coat the cookies.
- Decorate the cookies one by one. Drizzle a little icing into the center of each cookie, then spread it out to the edges. NOTE: If you want, you can separate the icing into rainbow colors and decorate lines of each color with the spatula. NOTE: Make sure the frosting has a creamy but not watery consistency if you don't want your rainbow colors to mix.
- Let the frosting harden for at least overnight before storing in an airtight container for up to 5 days (if they last that long).
Notes: If you can't find regular confectioners' sugar, regular confectioners' sugar also works, although the frosting won't be as hard on the tops of the cookies. Be careful when placing them in the container to prevent them from sticking.
Preparation time: 30 minutes Cooking time: 10 minutes Total time: 40 minutes Yield: 18-20 units
Follow us on
social networks .
Related products
