In a standard Mixing bowl, Cream the butter and sugar.

Add the rosewater and blend thoroughly.

Sift together the 2 cups of flour, nutmeg, and salt and stir into the butter until the dough holds together.

With your hands, gently knead in enough of the additional flour to make a smooth ball.

of soft dough.

Roll out on a floured board to the thickness of 1/2 inch.

Cut large round cookies with a glass or cookie cutter.

Place the cookies on a greased sheet or one lined with parchment paper and bake in a 300° F oven for approximately 15 minutes, or just until done; they must be white, not brown.

Remove the cakes to a rack to cool.