¼cupfresh raspberries(should equal about 2 tablespoons pureed raspberries)
Instructions
In a medium bowl, whisk together flour and salt until fluffy.
In a large bowl cream together butter and sugar, approximately 2-3 minutes. Add egg and rose water, beat until smooth.
Gradually add flour mixture and mix on low until combined. Divide into two discs, wrap in plastic and refrigerate at least 30 minutes.
Preheat oven to 350℉.
Roll out dough to approximately ¼ inch thickness. Cut into desired shapes.
Bake for approximately 10 minutes. Remove from cookie sheets and let cool on wire racks.
Puree raspberries in food processor. Add powdered sugar to form glaze.
Ice cookies, let glaze harden.
Notes
Rose Water can be purchased in the liquor department of most grocery stores. Make sure to only use Rose Water made for culinary use, not that intended for medicinal purposes.