Make Clarified Butter

1. Cube butter and put into a small heavy-bottomed saucepan.
2. Place saucepan on a burner and turn to low.
3. Let sit untouched, without stirring, for 10 minutes.
4. In the meantime, place 4 layers of cheesecloth in a sieve.
5. Remove from heat and let stand for 5 minutes.
6. Skim the foam off the top.
7. Next, pour the liquid butter through the sieve.
8. Refrigerate the clarified butter until solid.

Make Cookies

1. Heat the oven to 300 degrees and place a wire rack in the center of the oven.
2. Using a stand mixer with the whisk attachment whip the butter and sugar on high speed until fluffy, creamy, and pale, about 6-8 minutes.
3. Scrape the sides of the bowl with a spatula.
4. Add the rose water or orange blossom water (optional) and whip until well combined and fluffy.
5. On low speed, slowly add in the flour, ½ cup at a time up until at least 2 cups of flour.
6. Do not be alarmed if the dough is dry and pebbly. Keep mixing until it comes together. If the dough is sticky, add another 1/4 cup of flour at a time - but no more than 3 cups total.
7. Cover the dough and chill for at least 1 hour. I like to form it into a log so I can cut it later.
8. Divide the dough into a tablespoon size measure using a cookie scoop OR cut the dough into equal-sized pieces.
9. Roll the dough in the palm of your hand and shape it into its iconic shape letter S for Santa for Christmas, a ball, crescent, or a diamond shape.
10. If desired, place a pistachio or almond in the center of each.
11. Place the cookies on a parchment-lined cookie sheet pan and bake until the cookies are slightly firm to the touch, but still pale, about 15- 20 minutes. The cookies should remain pale and not browned or crisped at the bottom.
12. Remove from the oven and cool completely on the sheet pan before transferring.