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  •  1.5 lbs unsalted clarified butter, chilled ½ cup sugar ½ cup teaspoon baking soda
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla
  • ¼ cup cognac or bourbon
  • 2 teaspoons almond extract
  • 5 – 6 cups cake flour
  • ½ ounce rosewater
  • 1.5 to 2 pounds powdered sugar


Beat butter with electric mixer until light and fluffy.  Add ½ cup sugar and beat well.  Dissolve baking soda in lemon juice; add to butter mixture.  Add vanilla, cognac and almond extract.  Gradually add the flour; knead until soft about 15 minutes.  Pinch off small amount of dough and shape as desired about ½ inch thick.  Place on ungreased cookie sheet and bake at 350 degrees for 15 to 20 minutes or until very lightly browned.  Remove from oven; sprinkle with rosewater.  While still warm, sift cookies with powdered sugar then let stand till cool, while sifting once again more powdered sugar.  After cooled,  place cookies in paper cupcake cups.  Makes 30 large or 50 small cookies.

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