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Aphrodite Cookies

Aphrodite's Cakes


1 c. butter, softened

1 1/2 c. powdered sugar

1 large egg

1 t. vanilla extract

2 1/2 c. flour, sifted

2 t. baking powder

1/4 t. salt


1/2 stick butter

4 ounces light cream cheese

1 pound powdered sugar

3 T. heavy cream

2 t. rosewater (or to taste)

food coloring or beet juice or cherry juice, as needed to tint icing pale pink

Directions: Preheat oven to 350 degrees. 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 until well combined. Roll into 1 inch balls and flatten slightly onto an ungreased cookie sheet. Bake ten minutes, do not allow to brown . Allow to cool a minute on the baking sheet, then carefully transfer to wire rack to finish cooling completely.

To make the icing, blend together butter and cream cheese, then blend in the powdered sugar. Add rosewater and enough cream to bring it to a spreadable consistency. Add food coloring to tint it pale pink, and pipe rosettes onto the cooled cookies.

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