Preheat your oven to 350°F (175°C).

In a large mixing bowl, use an electric hand mixer to beat together the sugar, softened butter, orange blossom water, salt, and eggs until the mixture is fluffy, about 1–2 minutes.

With the mixer running, slowly add the flour until a stiff dough forms.

Transfer the dough to a work surface and knead briefly until smooth.

Divide the dough into sixteen 1¾-ounce pieces.

Working with one piece of dough at a time, roll it into a 6-inch log about ½ inch thick.

Flatten the ends of the log.

Place the log on a parchment-lined baking sheet.

Using a knife, cut a ¼-inch-deep slit lengthwise in the top of the log, starting and ending about ¼ inch from each end.

Using your fingers, slightly splay the dough open.

Bake in the preheated oven until pale golden and slightly crisp, about 20 minutes.

Cool and Serve: Let the cookies cool completely before serving.