For the cookies:
1 cup butter, softened
1 ½ cups powdered sugar
1 large egg
1 tsp. vanilla extract
2 ½ cups flour, sifted
2 tsp. baking powder
¼ tsp. salt
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
Cream together butter and sugar, add egg and vanilla and beat well.
Sift together flour and remaining ingredients and gradually add to sugar mixture, beating to combine.
Roll into 1” balls and flatten slightly onto cookie sheet.
Bake 8 to 10 minutes, allow to cool on a wire rack.
For the icing:
4 Tbs butter (1/2 stick)
4 ounces cream cheese (1/2 block)
1 pound powdered sugar
3 Tbsp. heavy cream
2 tsp. rosewater*
red food coloring (just enough to create light pink)
4 ounces cream cheese (1/2 block)
1 pound powdered sugar
3 Tbsp. heavy cream
2 tsp. rosewater*
red food coloring (just enough to create light pink)
Whip together the butter and cream cheese until well combined. Gradually add the powdered sugar and enough heavy cream to allow for easy piping. Add the rosewater and a few drops of coloring. Mix to incorporatate. Pipe little swirls or rosettes onto the flat part of each cookie (this can be done using a pastry bag or a ziploc bag with the corner snipped off).
*Rosewater is found with the other extracts in your grocery or specialty store. Some people find the taste a little too perfume-y. I personally love it, expecially in these. However they would be delicious without it and I imagine orange, almond, or just vanilla extract would make nice substitutes.