Rose Water Cookies

3/4 cup all-purpose flour
1/4 cup almond meal
1/2 cup unsalted butter, at room temperature
3/4 cup powdered sugar, sifted
1/4 tsp salt
1/2 tsp vanilla
1 tbsp rose water
1 large egg, at room temperature


Sift together the flour and almond meal into a small bowl and set aside. In a medium bow cream the butter until pale yellow. Add the powdered sugar, salt, vanilla, and rose water. Cream on medium speed until the mixture is smooth, add the egg and mix well. Add the flour mixture. Wrap the dough in a plastic and refrigerate for at least 30 minutes. Preheat the oven to 180C. Line a large baking sheet with a foil/parchment paper. Flour your hands. Pinch off pieces of dough and roll them into 1-inch balls. Place the balls about 1 inch apart on the prepared baking sheet. Bake the cookies for about 12 to 15 minutes, or until light golden around the edges.