Makes about 48 cookies

8 oz. unsalted margarine (or butter)
1 cup baker’s sugar
1 tsp. orange flower water
2 1/2 cups flour
48 pistachio or almond halves (optional)
3/4 cup powdered sugar

Beat the margarine, sugar and orange flower water until very light and fluffy. Mix in the flour until blended. Gather the dough and roll into one inch balls. Place the cookies on a parchment or silicone-lined baking pan, leaving 1/2 inch space between them. Flatten each cookie slightly and press in a nut (optional).

Bake the cookies in a pre-heated 325-degree oven for 12-15 minutes. Do not allow the cookies to brown. Cool the cookies on the pan. Once cool, sprinkle with powdered sugar. Store in an air-tight container.

Serve with cool watermelon on the side.
(Rebecca Ets-Hokin)