Orange flower water gives these cookies a subtle floral flavor.

Recipe by Dorie Greenspan
Source: Better Homes and Gardens


Recipe Summary

40 mins
1 hr 15 mins
30 cookies


Ingredient Checklist


Instructions Checklist
  • Center rack in oven and preheat to 325°F. Line a baking sheet with some parchment paper.

  • In a food processor add the flour, sugar, anise seeds (if desired), baking soda, and salt; pulse to blend. Drop in the pieces of cold butter; process in long pulses until mixture is grainy looking. In a small bowl combine yolks, orange flower water, and honey; add to processor in small measures, pulsing in short spurts after each addition and then until mixture turns to moist curds, scraping bottom of bowl as needed.

  • Transfer dough to counter; knead lightly until mixture holds together. Place between two pieces of parchment paper; roll 1/4 inch thick.

  • Peel top sheet of parchment off dough. Flip onto a clean sheet of parchment paper. Peel off remaining sheet of parchment. Using a 13/4-inch- diameter round cutter, cut out as many circles as you can. Transfer to a baking sheet (they won't spread much, so place close together). Use 3/4-inch-diameter round cookie cutter to remove centers. Shape scraps into a disk; roll and cut. (Gather, roll, and cut scraps once more.

  • Bake cookies for 18 to 20 minutes (rotate sheet from front to back after 10 minutes) or until golden and firm enough to lift. Place baking sheet on wire rack; dust cookies with a little powdered sugar or let cool to glaze.

  • For glaze: In a small saucepan bring 3/4 cup powdered sugar and 3 Tbsp. water to boiling. Boil at a moderate rate until candy thermometer registers 235°F to 240°F, or soft-ball stage (about 4 minutes). In small bowl whisk egg white 1 to 2 minutes or until soft peaks form.

  • Anchor bowl of egg white on a silicone potholder or dish towel; whisk egg white as you pour in hot sugar syrup in a slow, steady stream. Using a pastry brush, brush each cookie with glaze. Allow glaze to set at room temperature.

Nutrition Facts

66 calories; fat 2g; cholesterol 16mg; saturated fat 1g; carbohydrates 11g; mono fat 1g; sugars 5g; protein 1g; vitamin a 63.7IU; thiamin 0.1mg; niacin equivalents 0.4mg; folate 13.2mcg; sodium 60mg; potassium 10mg; calcium 3mg; iron 0.3mg.