There are 2 types of people in this world: Those who fall head-over-heels for Valentine’s Day, and those who want to see it wiped from the calendar forever. Regardless of how we feel we must face the facts: the gushiest, mushiest, sappiest day of the year is upon us.
Plain and simple, Valentine’s Day means sweets. Sugary, decadent treats: cookies, brownies, cheesecake, cupcakes, chocolate, candy conversation hearts, you name it. It’s an excuse to sample all or some of the previously mentioned goodies. At least that’s what I’m telling myself as I much away on these crunchy and flavorful butter cookies.
Perhaps one thing the lovers and haters can agree on is that cookies are awesome. (I’ve yet to meet anyone who says “ohh… I don’t like cookies!” How about you?)
Wherever you fall on the Valentine’s Day scale I promise these Rosewater Greek Butter Cookies will make your day a little sweeter. They are a simple twist on a classic cookie, lightly flavored with rosewater
and tinted with a touch of maraschino cherry juice. Who can resist a pink cookie during this time of year!?
For tips on how to braid these classic cookies, check out my Greek Butter Cookies post from this past spring.
Happy Valentine’s Day, friends!
- 1/2 cup butter, softened
- 1 1/4 sticks Crisco or vegetable baking sticks
- 3 eggs
- 2 teaspoons rosewater
- 2 cups confectioner's sugar
- 3 teaspoons baking powder
- 5 cups flour
- 2 tablespoons maraschino cherry juice
- egg wash
- Valentine's jimmies, sprinkles and colored decorating sugars
- In an electric mixer with the paddle attachment, cream together butter and Crisco until smooth.
- Add eggs and rosewater, combine.
- Mix in confectioner's sugar.
- In a separate bowl, whisk to combine baking powder and flour.
- Slowly add to the butter mixture to combine.
- Add in maraschino cherry juice until you reach the color you like.
- Dough should be workable but not too sticky.
- Roll out dough on a flowered surface and braid. This dough is also great for rolling out flat and using cooking cutters.
- Place braids on a cookie sheet, brush with egg wash and decorate with sprinkles and sugars.
- Bake at 350 degrees for 12-18 minutes until lightly golden brown. Allow to cool on a wire rack.
- Rosewater can be found at European specialty markets, or sometimes at the local supermarket. I've spotted it a Whole Foods and Safeway grocery stores.
©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!