Rose Water Nutmeg Cookies With Currant Jelly And Meringue

Ingredients

• 1 lb butter
• 1 lb powdered sugar
• 1 lb flour
• 12 egg yolks
• 1 grated nutmeg
• ¼ cup rose water
• currant jelly
• 12 egg whites
• powdered sugar
• 10 drops lemon extract

Method

1. 1 Beat 1 lb butter and 1 lb powdered sugar until very light.
2. 2 Sift 1 lb flour into a pan.
3. 3 Beat 12 egg yolks until thick and smooth, then pour into flour.
4. 4 Add the butter-sugar mixture, grated nutmeg, and ¼ cup rose water.
5. 5 Mix until a dough forms, then roll out half-inch thick on a floured surface.
6. 6 Cut into rounds, place on a floured pan, and bake in a 425°F oven for 5 minutes.
7. 7 Top cooled cakes with a large lump of currant jelly.
8. 8 Beat 12 egg whites until stiff, gradually adding powdered sugar and 10 drops lemon extract to make icing.
9. 9 Pile icing over the jelly on each cake.
10. 10 Set in a cool oven (300°F) until icing is firm and pale brown.