Mighty Aphrodite Strikes Again!

Happy V-Day everyone! Love is certainly in the air and now you can eat it! I must be honest and say that this recipe is not my creation but comes from a rather brilliant lady who blogs on Tigers and Strawberries -check it out.
The recipe is wonderfully easy to follow and the results are exotically delicious. Share them with family, friends and loved ones for added heartwarming effects.

These delightful little love cakes are made with rosewater which you can find at most specialty food shops. I went to Sur La Table in the Friendly Center but a friend of mine, Sallie, said she found some at the Jerusalem Market on Highpoint Rd. so try there too.

Needing an expert opinion on how I performed I had to let Emma try one. Shortly thereafter eating said cookie this happened:Unfortunately, I hadn't given one to Iggy. Emma's nose has recovered quite nicely anyhow. Lesson learned. Love hurts, guys, love hurts. These cookies are like magic. Make them today and you'll be swooning all week.


Here's a link to the recipe and the story behind its creation- Aphrodite Cakes and I'll include the recipe here as well in case the link is funky or if you need love ASAP but don't have time for clicking links:

Aphrodite Cakes

Cookie Ingredients:

1 cup butter, softened
1 1⁄2 cups powdered sugar
1 lg. egg
1 tsp. vanilla extract
2 1⁄2 cups flour, sifted
2 tsp. baking powder
1⁄4 tsp. salt

Icing Ingredients:

1⁄2 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.


Happy V- Day, everyone! Spread the love and the cookies!

<3