An elegant cookie variety made with the delicate scent of edible rose water, coated in powdered sugar. Inspired by Middle Eastern cuisines, this recipe adds a floral touch to guest tables and special occasions.
Beat the butter with powdered sugar, then add the egg and rose water, and mix.
Sift in the flour and baking powder, and knead until you get a soft dough.
Tear off small balls of dough, flatten them slightly, and arrange on the tray, then bake in a preheated oven until the bottoms are lightly golden. Important: keep the rose water within the measured amount; too much can give the cookies a sharp, soap-like scent.
While still warm, coat the cookies fresh out of the oven generously in powdered sugar.
Allergen: contains wheat (gluten), egg and dairy products. Important: Use rose water only from products labeled as food-grade and edible; cosmetic-grade rose water is not suitable for consumption.
Rose water can vary in intensity from brand to brand; adding half the amount stated in the recipe on your first try and adjusting to taste gives a safer result.
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