Egyptian Rose Leaves

12 Reviews Add a Pic
J. Storm
Recipe by  J. Storm

“These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores. You can use rose water, but you will have to double the amount.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 to 3 dozen



  1. Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. Dough will be soft. Chill several hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
  3. Using 1/3 of dough at time (keep rest of dough refrigerated) roll into balls about 3/4 inch in diameter. Place on cookie sheets. Flatten with hand until approximately half of their original thickness. Imagine the flattened cookie to be a clock. Make 2 slits, each 1/2 inch long, in cookie at 10:00 and at 2:00. Pinch bottom to form "base" of petal. Sprinkle with red or pink decorator's sugar.
  4. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on bottom. Do not brown tops of cookies!

Share It

Reviews (12)

Rate This Recipe


absolutely delicious! make sure to watch them in the oven though.. i left them in for a little over 10 minutes and they ended up hard. -- very yummy though



I tinted the dough a light pink, made pecan size balls and rolled them in pink sparkling sugar before baking. Pressed them down slightly so they were thick circles and then baked. Soon as they came out of the oven, I pressed a Hershey's kiss in the middle of the top. They turned out to be the most attractive out of 8 different cookies that my granddaughter and I made for Valentine cookie trays. We had several comments about how pretty and unusal they were. (People were surprised by the light rose scent.) These cookies will be a standard on our trays now. Thank you J., I love this recipe.



I wasn't able to find rose fluid, but the rose water gave the cookies a rose scent and a barely there rose flavor. If you're careful to not overbake them, they are a soft, almost chewy consistancy and are very light. They are also pretty. I put a few drops of red food coloring in to give a light pink color- they look really nice no matter how you display them!

More Reviews

Similar Recipes

Snickerdoodles III

Snickerdoodles III

Italian Anise Toast

Italian Anise Toast

Dixie Sugar Cookies

Dixie Sugar Cookies

Rose Petal Pound Cake

Rose Petal Pound Cake

Anise Drops

Anise Drops

Pfeffernusse Kuchen

Pfeffernusse Kuchen


Amount Per Serving (36 total)

  • Calories
  • 68 cal
  • 3%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 10.9 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Ceramic Mold Cookies


next recipe:

CheckerBoard Cookies I