Beat the butter and sugar until creamy. Gradually add the eggs, mixing well between additions. Mix in the flour, salt and rose water until just combined, cover and chill for about 1 hour in the refrigerator.
Fill the greased madeleine pans (each around 5 cm) (approximately 2 inches) with a thin layer of batter and bake in a preheated oven (180°C) (approximately 350°F) about 15 minutes.
Let cool slightly then remove from the molds and let cool completely on a wire rack.
Dust with powdered sugar to serve.