These classic butter cookies are flavored with a few drops of orange blossom water. Its delicate floral aroma brightens the simple buttery dough, and the cookies stay fresh for a long time in a picnic basket.
Beat the room-temperature butter with the powdered sugar until creamy. Add the egg and orange blossom water. Sift the flour, baking powder, and salt, then gradually mix them in to make a soft dough.
Pinch off pieces of dough about 3 cm in diameter and roll them into balls. Flatten them slightly and arrange them on a baking sheet.
Bake in a preheated 170°C / 340°F oven until the bottoms are lightly colored.
Chill the shaped cookies in the refrigerator for 20 minutes before baking so the cold dough does not spread. Allergens: Contains wheat (gluten), dairy, and eggs.
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