Tuckers

Directions

1. 1.

   Cook first 3 ingredients in a medium saucepan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.

2. 2.

   Scrape dough into a heatproof bowl. Stir in vanilla and rose extract, if using. Add 1 drop of food coloring; stir well. Press plastic wrap on top of dough. Chill for at least 5 hours or overnight.

3. 3.

   Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat and stack it on top of a second sheet (this keeps cookie bottoms from browning too quickly).

4. 4.

   Roll 1 tablespoon of dough into a ball. With your fingers, pinch the ball to form a 3-sided pyramid that ends in a point. Dip into white sanding sugar.

5. 5.

   Bake cookies until lightly golden on top and slightly firm to the touch, 25-30 minutes. Let cool on sheet on a wire rack. DO AHEAD: Tuckers can be made 3 days ahead. Store cookies airtight at room temperature.