Preheat oven to 180 degrees C. Line a baking tray with baking paper.
In a medium bowl, cream butter and rosewater until smooth. Combine the 6 tablespoons icing sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 2.5cm balls, and place them 5cm apart on the baking tray.
Bake for 12 minutes in the preheated oven.
Meanwhile, place the remaining icing sugar in a shallow baking or pie dish. Immediately after removing the biscuits from the oven, carefully remove from the baking tray and roll in the icing sugar. When cool, roll in remaining icing sugar a second time. I like to store the biscuits in an airtight tin, surrounded by the remaining icing sugar.
If you can't find rosewater, use 1 tsp vanilla essence instead. Also, you can substitute chopped almonds for the walnuts, if desired.
Diana you are right the biscuits are beautiful. I have eaten many bought ones but this is the first time of making them,and it won't be the last as my husband is Greek! I'm going to work my way through your other recipes. thanks for sharing. - 31 Dec 2011