Instructions: Combine the powdered sugar, almond paste, 1/3 cup plus 2 tablespoons flour, rose water and egg white in a large bowl. Knead gently until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface. Knead for about 6 minutes until smooth; add enough of the remaining flour, 2 teaspoons at a time, to prevent the dough from sticking to your hands. Roll the dough to 1/8-inch thickness on a lightly floured surface. Using a petite cookie mold with 1 1/4-inch square imprints, press the mold firmly into the dough.

Remove the mold; cut the cookie squares apart and place on parchment lined cookie sheets. Cover with a towel and let stand at room temperature in a cool, dry place for 24 hours to dry. Bake at 275 degrees for 12 minutes. Cool on wire racks. Penny Halsey (ATBN65B).

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