Early recipes suggest 3 spoons of rosewater. Exactly how large those spoons were is open to debate. But one thing is for certain, modern-day rosewater is much more potent than the flavouring that bakers from centuries ago would have been using. For this reason, my recipe includes just a hint of rosewater (1/4 teaspoon). If however, you have a particular penchant for floral qualities in your cookies, this amount could be doubled. Keep in mind that many people can find rosewater overpowering, so if unsure start with a smaller amount and work your way up on subsequent bakes until you reach your ideal level of floral pizazz.