Preheat the oven to 180°C/350°F/Gas mark 4
Cream the butter and suger together until light and fluffy. Beat in the sour cream, milk and rose water. Sift together the dry ingredients and add them, together with the chopped leaves, to the creamed mixture. Stir untill well mixed.
Drop by heasping teaspoons onto lightly greased cookie sheet and press a single rose geranium leaf deep into each cookie. Bake in the preheated oven for eight to ten minutes. Cool.
