1/2 cup (112 g) nondairy butter
1/2 cup (60 g) powdered sugar
1 tablespoon (15 ml) plain almond or other milk alternative
2 teaspoons rosewater or extract of choice
1 1/2 cups (188 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
With an electric mixer, cream butter, sugar, milk, and extract.
In a separate bowl, sift flour, baking powder, and salt.
In two batches, add flour mixture to butter mixture. Stir until combined, adding a touch of extra milk if the dough is too dry.
Shape into a disk, wrap in plastic paper. Refrigerate for 30 minutes.
Roll out dough to a little lower than 1/4-inch (6-mm) thickness. Cut with an approximately 2-inch (5-cm) cookie cutter, or the size you prefer, and repeat until you run out of dough.
Place on the prepared cookie sheets, and bake for approximately 10 minutes, depending on size, until the bottom is golden brown.
Wait 10 minutes before transferring them to a wire rack to cool completely.
Yield: About 20 cookies, depending on size
