Preheat oven to 350 degrees F.

In a bowl of a stand mixer fitted with the paddle attachment, combine butter, flour, icing sugar. Mix until mixture is a smooth consistency. It will look crumbly at first but will eventually come together. About 3 minutes. Add rose water.

Form into a ball and wrap plastic wrap tightly around it. Refrigerate for about 15 minutes.

Unwrap dough and place on a lightly floured surface covered with parchment paper. Lightly push down dough so you have a slightly flat circle. Place plastic wrap on top covering more than twice the dough. This prevents it from sticking to your rolling pin. Working quickly without overworking, roll the dough until you get ½" thickness. Dip your cookie cutter into flour before each cut. Refrigerate again, if it feels too difficult to lift without distorting.

Line them up 1" apart on a baking sheet. At this time, you may choose to use a decoration of your choice. Bake for 15 minutes or until edges are slightly browned.

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