The kids and I tried something new with our cookie decorating tonight - a rosewater glaze. We are very familiar with the aromatic flavoring since it shows up often in the 19th century recipes I have been re-creating, courtesy of Mrs. Goodfellow. I got the idea from one of the jumbles recipes now part of my collection, and changed it up a bit to make it festive for the holidays, swapping red and green colored sugar for regular granulated sugar.
After rolling out the dough (we used our favorite jumbles recipe again), we cut them out using our Christmas cookie cutters. After baking, we brushed on the glaze while the cookies were still warm, and then further decorated some of them with icing gel and more sprinkles For the glaze, I basically mixed 1 part rosewater with 3 parts colored sugar and brushed it on with a pasty brush. I liked the effect - it gave the cookies a more muted look, very fitting with their delicate taste, and the textured sugar was a nice contrast.
So much of our history can be learned through food!