Rose Water Cookies


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Makes 11 to 18 cookies
The rose water in these cookies gives them a lovely, subtle hint of roses; more of a scent than a flavor. However, if you prefer, you may omit the rose water and increase the vanilla to 1 teaspoon.

Beat with an electric mixer:
1 cup unsalted butter, softened
2/3 cup confectioners' sugar
1/3 cup granulated sugar

Add and mix completely:
1 large egg yolk
2 teaspoons rose water
1/2 teaspoon vanilla extract

Add and mix just until completely incorporated:
2 1/3 cups all purpose flour

Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate, if desired, before serving.

Rose Water Icing

Beat 1 cup softened unsalted butter with 3 cups confectioners' sugar and 1 teaspoon rose water until smooth.