|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Soft butter||1 1⁄2 Cup (24 tbs)|
|Sifted confectioner’s sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract/Rose water||1 Teaspoon|
Sift flour with soda and salt; set aside.
In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter, sugar, and vanilla until light and fluffy.
Add flour mixture; mix well, with hands, to make a soft dough.
Refrigerate 30 minutes.
Turn out dough onto lightly floured surface.
Divide in half.
With hands, shape each into a roll 8 inches long.
Wrap each in waxed paper or foil; refrigerate until firm—several hours, or overnight—before baking.
(Rolls may be stored in refrigerator a week or 10 days; bake fresh as needed.) Preheat oven to 375F.
With sharp knife, cut as many 1/8-inch slices as desired for one baking.
Rewrap roll; refrigerate.
Place slices, 1 inch apart, on ungreased cookie sheets; bake 8 to 10 minutes, or until lightly browned.
Let stand 1 minute.
Remove to wire rack; cool.
Makes about 8-1/2 dozen.