Lebanese Rose Water Cookies

Heat a small saucepan over low heat and melt butter until it's smooth. Gradually add sugar and water, stirring constantly to ensure the sugar dissolves completely. Avoid boiling the mixture. Set the saucepan aside and let it cool slightly.

Combine various types of flour in a large bowl. Add the melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice. Mix the ingredients thoroughly for approximately 10 minutes to achieve a uniform blend. Cover the bowl with plastic wrap and allow the dough to rest for 1 hour.

Prepare three baking surfaces by greasing them with cooking spray or lining them with parchment paper. Prepare two small bowls for the rose water and orange flower water.

Transfer the dough to a floured surface. Take about 1 cup of dough and dip your fingers in warm water. Knead the dough for a few minutes, then dip it again in the flower water and knead until the dough becomes soft and pliable.

Use your palm to shape the dough into a long, thin rope that's 12 inches in length and 1 inch in diameter. Cut the rope into two equal pieces and form a wreath-shaped cookie with each piece by pinching the ends together. Place the cookies on the prepared baking surfaces. Repeat this process with the remaining dough. Cover the cookies with a clean towel and refrigerate them for at least 8 hours or overnight.

Preheat your oven to 350 degrees F (175 degrees C). Remove the baking sheets from the refrigerator and let them come to room temperature while the oven is preheating.

Bake the cookies in the preheated oven until they're golden brown, which should take around 15 minutes.