Egyptian Rose Leaves Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 15, 2005
I tinted the dough a light pink, made pecan size balls and rolled them in pink sparkling sugar before baking. Pressed them down slightly so they were thick circles and then baked. Soon as they came out of the oven, I pressed a Hershey's kiss in the middle of the top. They turned out to be the most attractive out of 8 different cookies that my granddaughter and I made for Valentine cookie trays. We had several comments about how pretty and unusal they were. (People were surprised by the light rose scent.) These cookies will be a standard on our trays now. Thank you J., I love this recipe.
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Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA
Living In: Houston, Texas, USA

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Reviewed: Aug. 9, 2003
I wasn't able to find rose fluid, but the rose water gave the cookies a rose scent and a barely there rose flavor. If you're careful to not overbake them, they are a soft, almost chewy consistancy and are very light. They are also pretty. I put a few drops of red food coloring in to give a light pink color- they look really nice no matter how you display them!
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Reviewed: Feb. 12, 2002
absolutely delicious! make sure to watch them in the oven though.. i left them in for a little over 10 minutes and they ended up hard. -- very yummy though
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