A while ago a dear friend gifted me this baking cookbook and only just now am I digging into all the marvelous recipes for cookies, bars, etc. The book's recipe for rosewater cream sandwich cookies caught my eye immediately given my burgeoning obsession with this ingredient, which I use often in making Syrian desserts.
When making this recipe, I detected a small error, namely that the amount of powdered sugar prescribed in the recipe produces a filling more akin to a glaze than an icing. Perhaps, actually, the proportion is intentional, but for the purposes of making cookie sandwiches, you really need a sturdier, thicker inner adhesive. Thus, I have adjusted the amounts of sugar and rosewater below. The resulting cookie is most, fragrant, slightly sweet and perfect with Earl Grey tea.
2 cups unsalted butter (softened)
1 1/4 cup granulated sugar (plus extra to coat
4 cups flour
1 tsp salt
8 oz cream cheese, softened
2 1/2 to 3 cups confectioner's sugar
3 tsp rose water
Preheat oven to 325 degrees Fahrenheit
Line two baking sheets with parchment paper.
In a medium bowl, cream together butter and 1/2 cup sugar.
Stir in flour and salt gradually.
Refrigerate for 20 minutes.
Form dough into balls (as large or small as you want your sandwiches) and roll balls lightly in remaining 1/2 cup of granulated sugar.
Bake until the lightest of brown (12-18 min). Cool completely.
Blend cream cheese, confectioner's sugar, and rose water.
Mete out icing between two cookies for sandwiches. I'm sure you can figure it out.