Rose water cookies

I am so fascinated by rose water that I'm determined to find ways to enjoy it. So I searched for recipes, and tried out Vera's rose water almond cookies . Her recipe was perfect in the composition of rose water, almond, vanilla and butter. Moreover, I really love the small size of the batch created, not hundreds but just 2 or 3 dozens. Being laid back in my kitchen technology, it took me much more time to get the dough made. I froze the dough after making the cookie balls, then defrosted them in room temperature 30 minutes before baking. The result was a little more chewy than crispy. I'd try letting it defrost longer next time. I love the rose water and almond fragrance so much that I'm journaling it down myself.

Recipe: rose water almond cookies (36 mini cookies)

Ingredients:
- 3/4 cup all-purpose white flour
- 1/4 cup Trader Joe's almond meal
- 6 tablespoon (TB) unsalted butter at room temperature (3 oz)
- 3/4 cup confectionary sugar
- 1/4 teaspoon (tp) salt
- 1/2 tp pure vanilla extract
- 1 TB Sadaf rose water
- 1 large egg

Procedure:
1. sift white flour and almond meal together.
2. Use electric mixer to cream butter in a deep bowl until it is pale yellow and soft (about 2 minutes). Be careful that butter may spread all over the kitchen.
3. Mix confectionary sugar, salt, vanilla and rose water together into a lumpy paste. Add the sugar paste, in batch, into creamed butter. Beat with a fork to incorporate before adding new batches. After all the sugar paste is added, beat the mixture with the electric mixer until it becomes smooth (< 1 minute). Then add the egg and use a fork to beat until fully incorporated. Watch out not to overbeat if an electric mixer is used to mix the egg, it will take only a few seconds. Then add the flour mixture and mix until just incorporated. I prefer using a fork, and it only takes a few minutes to do the job. The resultant dough is very soft, but it holds together pretty well.
4. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Dough can be kept refrigerated for up to 1 week or frozen for up to 1 month.
5. Flour hands. Then pinch off small pieces of dough and roll them into balls of 0.8" diameter. Flour hands whenever dough gets too sticky to work with. I freeze the dough after rolling out into balls. This way makes it easier for me to bake small number of fresh cookies whenever desired.
6. To bake, preheat oven to 350F. Use the middle rack of the oven. Place the dough balls about 1" apart on a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until cookies turn light golden around the edges. Then let cool completely on the sheet. Store in airtight containers for up to 3 days at room temperature.