Delicate cookies scented with edible rose water and rolled in powdered sugar. Inspired by Middle Eastern cuisines, they add a floral touch to gatherings and special occasions.
Cream the butter and powdered sugar together. Add the egg and rose water, then mix to combine.
Sift in the flour and baking powder. Knead until a soft dough forms.
Pinch off small pieces of dough, roll them into balls and flatten them slightly. Arrange on a baking sheet and bake in a preheated oven until the bottoms are lightly colored. Important: Measure the rose water carefully; too much can give the cookies a sharp, soapy smell.
While the cookies are still warm, roll them generously in powdered sugar.
Allergens: contains wheat (gluten), eggs and dairy. Important: Use only rose water labeled as edible and intended for food; cosmetic rose water is not safe to consume.
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