Rose Water Almond Cookies

3/4 cup cup-for-cup gluten free flour
1/4 cup blanched almond meal
6 Tbs vegan butter, room temperature
3/4 cup powdered sugar
1/4 tsp salt
1/2 tsp vanilla extract
1 Tbs rose water
1 egg, room temperature
extra powdered sugar for sifting on top of finished cookies

1)  Sift together the flour and almond meal in a small-sized bowl. Set aside.
2)  In a medium-sized bowl, cream the butter, vanilla extract, rose water, salt and sugar together with an electric mixer, on medium speed, until well blended.
3)  Add the egg and beat for 15 seconds, on low speed.
4)  On low speed, add the flour mixture slowly. Mix until just incorporated.
5)  Place in refrigerator and chill for at least 20 minutes.
6)  Preheat oven to 350F. Roll the dough into small balls and place on a parchment paper lined baking sheet. Bake for 15-17 minutes, or until light brown on the edges.
7)  Place cookies on wire cooling rack and sift powdered sugar on top of each cookie.

Review:  These are so very delicate, including the rose taste!! The rose is just a hint of an aftertaste, in the back of the mouth. I love the flavor of rose and was disappointed. I will definitely make these again, but double (maybe triple?) the amount of rose water. Until then, this will hopefully be enough to appease whoever buys them at the bake sale.

Adapted from:
http://www.bakingobsession.com/2009/05/11/rose-water-almond-tea-cookies/