1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs
4 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 tablespoon rose water
Sugar (for garnish)

In large mixer bowl, cream butter and sugar at medium speed of electric mixer until fluffy, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, baking soda, and salt. Add to creamed mixture alternately with sour cream and rose water, beating at low speed until blended. Divide dough in thirds and wrap each piece in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 375 degrees F. On well floured surface, roll one-third of the chilled dough at a time 1/4 inch thick (dough will be soft and sticky). Cut into shapes with floured 3-inch cookie cutters. Arrange 1 inch apart on ungreased cookie sheets. Sprinkle lightly with additional sugar. Bake for 12 minutes until lightly browned. Cool on rack.