Our First Foray into Sugar Cookie Making

The oven at Cafe Drake is always in heavy use, but more for roasting and broiling - our baking habits are largely restricted to casseroles, gratins and pizzas. And while the odd pecan pie or occasional bread pudding may grace the table, we also rarely do desserts. So with expected spotty results, see above our Moroccan Rosewater Sugar Cookies for the holidays. The recipe below, supplied by Cafe Drake's mother, is quite easy and a cinch for those with just a little more experience than ourselves.

BASIC SUGAR COOKIE DOUGH

What's great about this version is it requires no mixer, no rolling pin, no refrigeration of the dough and mere minutes of oven time. Perfect for those of you hankering for something sweet and not willing to wait on it!

1/2 cup butter / 1 cup sugar / 1 egg, beaten / 2 cups flour / 1/8 t. salt / 2 t. baking powder / 1/2 t. vanilla

1. Preheat oven to 375 degrees.


2. Mix all ingredients together by hand then pat out dough to a thickness of approximately 1/4 inch.


3. Cut out cookies as desired and bake on a cookie sheet for 6-8 minutes.


4. Cool on wax paper and frost as you wish.

ROSEWATER FROSTING

approx. 3/4 lb. confectioner's sugar / 2 T. rose water / 1 beaten egg white / enough water or milk to thicken to a runny paste

Mix all together and drizzle over cookies. We sprinkled ours with red sugar afterwards.