Rose Water Sugar Cookies

1 cup unsalted butter, softened
1 and 1/2 cups sugar
2 eggs
4 and 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 tablespoon rose water
In large mixer bowl cream butter and sugar at medium speed until fluffy, scraping sides of bowl often.
Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, baking soda, and salt.
Add to creamed mixture alternately with sour cream and rose water, beating at low speed until blended.
Divide dough into thirds and wrap each piece in plastic wrap. Refrigerate for four hours or overnight. Preheat oven to 375 degrees F.
On well-floured surface, roll 1/3 of dough at a time until dough is 1/4 inch thick. Cut into shapes with a floured 3 inch cookie cutter. Arrange cookies one inch apart on ungreased cookie sheets. Sprinkle with colored sugar.
Bake in a 375 degree oven for 12 minutes or until lightly browned. Cool on rack.
Yield: 5 dozen cookies
Michigan Herb Associates Journal Fall of 1996