Ann Clark Eiffel Tower Cookie Cutter

Eiffel Tower Cookie Cutter Model# 01-143

Tin cookie cutter with sturdy tin handle and colorful recipe card. Each card includes a recipe for cookies and frosting in both English and French. Size 5 7/8" H Rose Water Cookies Ingredients:

Instructions: Makes 11 to 18 cookies The rose water in these cookies gives them a lovely, subtle hint of roses; more of a scent than a flavor. However, if you prefer, you may omit the rose water and increase the vanilla to 1 teaspoon.

Beat with an electric mixer: 1 cup unsalted butter, softened 2/3 cup confectioners' sugar 1/3 cup granulated sugar

Add and mix completely: 1 large egg yolk 2 teaspoons rose water 1/2 teaspoon vanilla extract

Add and mix just until completely incorporated: 2 1/3 cups all purpose flour

Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate, if desired, before serving.

Rose Water Icing

Beat 1 cup softened unsalted butter with 2 1/4 cups confectioners' sugar and 1 teaspoon rose water until smooth.

Enjoy!