Aphrodite Cakes
Cookie Ingredients:
1 cup butter, softened
1 ½ cups powdered sugar
1 lg. egg
1 tsp. vanilla extract
2 ½ cups flour, sifted
2 tsp. baking powder
¼ tsp. salt
Icing Ingredients:
½ stick butter
4 ounces light cream cheese
1 pound powdered sugar
3 tbsp. heavy cream
2 tsp. rosewater (or to taste)
food coloring as needed to tint icing pale pink (I use Wilton paste coloring in burgundy, with only the amount you get by dipping a toothpick into the jar then dragging said toothpick through the butter or cream cheese.)
Method:
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” balls and flatten slightly unto an ungreased cookie sheet.
Bake ten minutes; do not brown. (If you have a convection oven as I do, you only need to bake for eight minutes.)
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.