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1
Prepare starter 30 minutes in advance.
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2
In a small mixing bowl, dissolve the yeast in the lukewarm water.
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3
Stir in the flour, salt and sugar and let stand until the mixture doubles in bulk and produces air bubbles.
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4
Meanwhile, to make the dough, melt the butter in a small saucepan and let it cool.
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5
Dough can be made by hand or in a food processor.
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6
To make it by hand, put the flour in a mixing bowl and make a well in the center.
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7
Pour the butter into the well and add the starter, rosewater and vanilla.
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8
Stir to blend.
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9
Rub the mixture between the palms of the hands until it resembles coarse cornmeal.
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10
Add lukewarm water a little at a time until the dough can be gathered together to form a ball.
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11
Use as little water as possible.
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12
Knead the dough until it is smooth and even in texture.
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13
To make dough in a food processor, put the flour into the container of the processor and add the butter, starter, rosewater and vanilla while blending.
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14
If necessary, add lukewarm water, a little at a time, until the dough can be shaped into a ball and kneaded briefly.
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15
If the dough is too soft, it may be necessary to chill it briefly.
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16
If you overchill, let it rest at room temperature until it can be shaped by hand.
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17
Preheat the oven to 350 degrees.
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18
Divide the dough into 24 pieces of more or less equal size.
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19
Shape each piece into a ball.
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20
If you do not wish to use a filling, transfer the pieces of dough to a cookie sheet and flatten them into a cookie shape about half an inch thick or slightly thicker.
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21
Or if you use the filling, punch a hole partly down the center of each ball of dough.
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22
Shape the dough into a slightly curved saucer shape and put about one teaspoon or less of filling in the middle of the dough.
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23
Fold over the edges and seal.
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24
Place the dough, sealed side down, on the cookie sheet and press with the palms of the hands to flatten each into a cookie shape.
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25
Place the cookie sheet on the top rack of the oven and bake cookies 35 to 40 minutes.
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26
When done, cookies should have an even, golden color and the firmness of a cooked pie crust.
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27
Let cookies cool completely.
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28
Cover the top and sides of each one with a generous dusting of confectioners' sugar.
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29
If you plan to store the cookies, do not frost with confectioners' sugar until the day you use them.
