Mascarpone Rose Cookies

Preheat the oven to 375 degrees F (190 degrees C) and line 4 cookie sheets with silicone mats or parchment paper.

Whisk the All-Purpose Flour (2 1/2 cups), Baking Powder (1 tsp), Salt (1 tsp), Ground Cardamom (1/2 tsp), and Simply Organic Cinnamon, Ground (1/2 tsp) together in a bowl. Set bowl of dry ingredients aside.

In the bowl of a stand mixer, combine the Mascarpone Cheese (2 cups), Butter (1 cup), and Granulated Sugar (2 cups). Beat them together well until creamy and fluffy.

Add the Rose Water (1 Tbsp) and Vanilla Extract (1 tsp), followed by one whole Eggland's Best Classic Eggs (2) at a time.

Turn the speed to low and slowly pour in the dry ingredients just until they are mixed in and a soft cookie dough forms.

Use a 1.5 inch cookie scoop to scoop perfect little dollops of the dough onto the prepared baking sheets. Bake two trays at a time for about 15 minutes each batch. Rotate the sheets halfway through to make sure they bake evenly.

Bake the two other trays of cookies.

Prepare the glaze by stirring Powdered Confectioners Sugar (1 1/2 cups), Red Food Coloring (to taste), Rose Water (1 tsp), and Vanilla Extract (1 tsp) together until it becomes a thick frosting. Thin it out and make it glossy with dashes of filtered Water (2 dashes). Set the glaze aside.

Let the cookies cool for a few minutes when they are done. Then, transfer them to a cooling rack.

Once cooled, spread a small spoonful of the glaze over each one and sprinkle them with the Red Colored Sugar (to taste) on top before the glaze hardens completely.

Do this to all the cookies. Once the glaze has completely hardened, they're ready to be packed up!