2 sticks butter
1 1/2 c. sugar
1 egg
1/2 tsp. vanilla
1 tbsp. orange flower water (or orange extract)
2 tbsp. freshly squeezed orange juice
Zest of 1 orange, very finely chopped
2 c. sifted flour
1/4 tsp. salt

Cream together the butter and sugar until creamy, about 3-5 minutes. Beat in egg, then add vanilla, orange flower water, orange juice, and zest. Sift together dry ingredients, and add to the butter mixture. Shape dough into 2 large flattened rounds. Wrap and chill for at least 1 hour.

Heat oven to 350 degrees. On lightly floured surface, roll dough 1/8 inch thick. Dip cutters in flour and cut into desired shapes. Using a metal spatula, carefully transfer cookies to baking sheets, leaving a 1 inch space between cookies.

Bake 8-10 minutes, being carefully NOT to let cookies brown. Cool completely or racks, then decorate with royal icing.