1

In the bowl of a stand mixer, cream together the butter, sugar, and salt.

2

Add the rose water and vanilla paste, continue to mix until thoroughly combined.

3

Turn down the speed and add the flour. Let the mixer run until the flour is fully incorporated into the butter.

4

Scrape the dough down the sides of the bowl and onto a piece of parchment paper. Form into a log and roll until smooth and roughly the size of a paper towel tube. Be sure to press the ends flat, too. To make a smoother dough log, use the parchment paper to roll the dough back and forth. Wrap the dough up in the parchment paper, twist the ends, and freeze on a flat surface for at least an hour (the more frozen the dough the more the cookies will retain their shape while baking).

5

Set the oven to 325 degrees. Once the dough is frozen, remove from freezer, unwrap, and slice into 1/4 inch thick coins. Place on a lined baking sheet and dot with a single sprinkle. Bake for 12-15 minutes or until just barely golden on the edges (these are best slightly underdone). Cool the cookies on the pan then store in an airtight container. Serve with tea and a declaration of love, or not.