Directions

1. 1. Sift the flour and salt into a medium bowl.
2. 2. Stir in the sugar and caraway seeds.
3. 3. Beat in the egg yolk and egg whites and rose water to form a stiff dough.
4. 4. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. 5. Preheat the oven to 325°F/170°C/gas3.
6. 6. Butter two cookie sheets.
7. 7. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch (3 mm).
8. 8. Use a 2-inch (5-crn) cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.
9. 9. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart.
10. 10. Bake for 10-15 minutes, or until golden brawn.
11. 11. Transfer to racks to cool.