Almond rose water shortbread

I decide to make this shortbread as a gift for the great cook that taught me how to slice raw almonds and use rose water. This is exactly the same recipe as my first success with almond shortbread, except that I replace the 1/2 tp of vanilla extract with 1 tp of rose water, and I replace 1 TB of white sugar by 1 TB of honey powder. The aroma of honey, almond and rose water are all strong.

Results:
2:32pm, flour to mix:

2:32pm, butter, sugar and honey powder to mix:

2:40pm, butter softened:

2:42pm, butter with rose water:

2:44pm, butter cut in to the flour:

2:49pm, dough being formed:

2:52pm, dough made:

2:53pm, dough cut:

3:01pm, dough made into balls:

3:07pm, dough with almond pressed out on them, ready to bake:

3:25pm, shortbread baked at 300F for 5 minutes, then at 275F for 13 minutes:

3:38pm, shortbread being soft when just out of oven, to be returned to oven to warm at 150F for 3 hours:

Observations:
1. It seems that almond and vanilla blend to give a sweeter aroma that almond, honey and rose water. Rose water, on the other hand, goes extremely well with white sugar in whipping cream.
2. After leaving them in the oven to dry for several hours, the shortbread has developed a rather nice aroma that has subtlety, different from the strong aroma that comes during baking.
3. This recipe is highly reproducible! I am doing it only the second time, and I get quite the same result.