These cookies take the classic un kurabiyesi dough and lift it with a splash of orange blossom water. The subtle floral note balances the buttery base and the cookies stay fresh for hours in a picnic basket.
Beat the room-temperature butter with the powdered sugar until creamy, then add the egg and orange blossom water. Sift in the flour, baking powder and salt gradually to form a soft dough.
Pinch off pieces about 3 cm across, roll them into balls and arrange on a baking tray, flattening slightly.
Bake in an oven preheated to 170°C until the bottoms turn lightly golden.
Chill the shaped cookies for 20 minutes before baking; cold dough holds its shape in the oven. Allergens: contains wheat (gluten), dairy and egg.
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