Rosewater Sablés

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1/2 cup (112 g) nondairy butter

1/2 cup (60 g) powdered sugar

1 tablespoon (15 ml) plain almond or other milk alternative

2 teaspoons rosewater or extract of choice

1 1/2 cups (188 g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt

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