3/4cupunsalted butter,cubed and at room temperature
1/2cuppowdered sugar
1/2teaspoonsalt
1teaspoonvanilla
4teaspoonrose water OR orange blossom water
1 3/4cupall purpose flour
Instructions
Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy. If you're making a half batch of each flavor, divide the mixture and set one half aside. Also, make sure to divide the rest of the ingredients in half.
Add the vanilla and one of the waters, then lower the speed and slowly add the flour until the dough is combined.
Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
Roll out the dough to around 1/2 inch thick. I rolled it in between 2 sheets of parchment paper, which isn’t essential but helps avoid a mess and keeps the dough smooth.
Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until you have used all the dough.
Chill the dough for at least 30 minutes.
Bake for 25-30 minutes for 350 degrees F, or until lightly golden on top. Allow to cool to room temperature.