- 3⁄4 cup sugar
- 6 tbsp. unsalted butter, softened
- 2 tsp. orange blossom water
- 1⁄8 tsp. kosher salt
- 2 eggs
- 3 cups flour
Heat oven to 350°.
Usingan electric hand mixer, beat sugar, butter, orange blossom water, salt, and eggs until fluffy, 1–2 minutes. With the motor running, slowly add flour until a stiff dough forms.
Transfer dough to a work surface and knead briefly until smooth. Divide dough into sixteen 1¾-oz. pieces.
Working with one piece dough at a time, and using hands, roll dough into a 6″ log about ½″ thick.
Flatten the ends of the dough.
Transfer log to a parchment paper-lined baking sheet. Using a knife, cut a ¼″-deep slit lengthwise in top of log beginning and ending about ¼″ from each end.
Using fingers, splay dough open slightly. Bake until pale golden and slightly crisp, about 20 minutes. Let cookies cool completely before serving.