Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups plus 2 tablespoons (210 grams) all-purpose flour
- 1/4 cup (35 grams) powdered sugar
- 9 tablespoons (130 grams) unsalted butter (softened at room temperature)
- 1 tablespoon vanilla sugar (or 1 teaspoon vanilla extract)
- 1/3 cup (80 milliliters) orange blossom water
- 1 1/4 cups (175 grams) powdered sugar
Instruction
- Preheat oven to 320˚F (160˚C). Line a baking sheet with parchment or leave ungreased.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour and 1/4 cup powdered sugar.
- Mix in the butter and vanilla sugar or extract until the butter is absorbed and the dough comes together.
- Break off a small piece of dough, a ball a little over an inch wide, and gently form it into a slight diamond. Make a small indention on the top with your thumb and place on the prepared baking sheet. Repeat with remaining dough, placing 1/2 inch apart.
- Bake in preheated oven just until the bottoms are barely golden, about 15 minutes. Allow to cool to room temperature on baking sheet.
- Place the orange blossom water in a bowl and the powdered sugar in a bag.
- Quickly dip a cooled cookie into the orange blossom water, making sure to briefly coat all sides, then immediately cover in the powdered sugar.
- Repeat with remaining cookies. Store in an airtight container in the refrigerator for up to a week (the texture is best when allowed to rest at room temperature for 30 minutes before serving). Dust with additional powdered sugar if needed.
