1 pound of unsalted butter melted, and cooled to room temperature
6 cups of all purpose flour, (I use King Arthur)
1/2 cup sugar
lukewarm milk, about 1 cup
Filling:
2 cups ground walnuts (you can use almonds or pistachios as well)
3/4 cup sugar
1 tablespoon rose water or to taste (this really makes it special)
Preheat oven to 350°F.
In a mixer combine congealed melted butter and sugar, cream (beat) till it becomes very light and white in color, approx. 5-6 minutes at a high speed setting. On low speed start adding flour a cup at a time, if it is getting too stiff add some milk. Use all the flour and most of the cup of milk.
In a food processor pulse the nuts and sugar, they should be ground finely. Add the rose water and mix.
Place in the palm of your hand a walnut sized chunk of dough. Using your forefinger, press and expand a center hole by rotating and pressing against palm of your hand until shell is 1/4 inch thick and about 3 inches round. Place a tablespoon of filling into shell. Carefully close, forming a sphere.
Place on an ungreased baking sheet and bake for 20-25 minutes...bottoms will be light brown. Remove from oven and sift powered sugar over the cookies while they are still warm.
These cookies maybe kept for weeks in an airtight container if placed in a cool spot.