Beat the butter and confectioners' sugar until pale, then add the egg and rosewater and beat well. Add the sifted flour and beat until the mixture is smooth. cover and refrigerate overnight.
Preheat the oven to 350°F (180°C).
Line two cookie sheets with parchment paper.
Roll the mixture into little balls and flatten slightly, or place into a frosting bag and pipe small shapes onto the prepared sheets, allowing room for the cookies to spread. Bake for 8 minutes or until just starting to color.
Leave the shortbread to set on the trays for a few minutes then transfer to wire racks to cool.
Dust with extra confectioners' sugar to serve.
Makes about 30 .
Reprinted with permission from ©Robyn Russell, Gluten Free and Easy, Published by Sellers Publishing click for book review