Egyptian Rose Leaves Recipe -
Egyptian Rose Leaves Recipe

Egyptian Rose Leaves

Recipe by  

"These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount."

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Ingredients Edit and Save

Original recipe makes 2 to 3 dozen Change Servings


  1. Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. Dough will be soft. Chill several hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
  3. Using 1/3 of dough at time (keep rest of dough refrigerated) roll into balls about 3/4 inch in diameter. Place on cookie sheets. Flatten with hand until approximately half of their original thickness. Imagine the flattened cookie to be a clock. Make 2 slits, each 1/2 inch long, in cookie at 10:00 and at 2:00. Pinch bottom to form "base" of petal. Sprinkle with red or pink decorator's sugar.
  4. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on bottom. Do not brown tops of cookies!
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2003

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

Most Helpful Critical Review
Feb 27, 2006

I would give these 3.5 if it were possible. They tasted quite nice, although they didn't look nearly as pretty as I had hoped. I also think they could be improved by using butter - the flavor was a little bit bland. I think I will simply add the rosewater to my favorite shortbread recipe.


15 Ratings

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.

Nov 03, 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!

Jul 03, 2006

these were darling little cookies. Made the dough this morning and refrigerated and took out a little at a time to work with. Debated using butter for shortening but wanted the rose essence to come through so used crisco instead. upped the rosewater to 2 tsp. and tinted with red food coloring. Used the bottom of a glass dipped in sugar to flatten and used green sprinkles for the 'stem'. With the bit of white sugar left from the glass, it gave the 'bud' a pretty sparkle. rosewater that I used was homemade and is a bit stronger than the 'Swad' brand sold in stores. Could easily sub rosewater for orange blossom water. thanks for the recipe and will make a pretty and interesting cookie to give away to the neighbors. As made above, these would make for a lovely presentation for a bridal shower.

Dec 01, 2008

Taste wise this was good. It was a little bland but I think that could be fixed with a little more rose flavoring. I did not have rose water so I used rose syrup and put 2 tsp of that in the mixture but next time I will use more of the syrup. I also used butter instead of crisco bc that is all I had in the house. Overall it was a very light cookie and everyone liked it. BTW : you REALLY need to watch these cookies bc it can overcook very easily!

Dec 15, 2007

these cookies taste great and I always have the ingredients to make them on hand.

Aug 17, 2009

I Loved these. They were nice and chewy, just the way I like my cookies! They are a little time consuming to shape but the result is nice. I used rose water because I couldn't find the fluid anywere. I used 2 1/2 teaspoons, and got a barely there rose flavor, so I think I'll double it again nex time to 5 teaspoons. Also, I got 55 cookies, not 36. Thanks so much for sharing the recipe!


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  • Calories
  • 68 kcal
  • 3%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 20 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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