Shortbread Rose Water Cookies

Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend. Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight. Preheat oven to 300°. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 1/2" apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4" thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds. Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.
Rose Water Shortbread Cookies
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Servings:  4
Prep Time:  30 mints
Total Time:  1 hour 30 mints

Related Categories:   Fine Dining,  


1/2 teaspoon ground cardamom,1 1/2 cups white rice flour plus more for rolling,3/4 cup powdered sugar,1/2 cup (1 stick) unsalted butter, room temperature,1 large egg,1 teaspoon rose water,1 teaspoon poppy seeds

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