Rose Water Shortbread Cookies
Delicate and aromatic, these cardamom-scented cookies are a delightful treat perfect for any occasion. The subtle floral notes of rose water complement the warm spice of cardamom, creating a harmonious blend of flavors. Topped with a sprinkle of poppy seeds, these cookies not only look charming but also add a nutty crunch to each bite. Make a batch ahead of time as they keep well stored in an airtight container - a handy treat to have on hand for unexpected guests or a quick sweet moment for yourself.
— Constant Cookbook
Ingredients
- 1/2 ground cardamom
- 1 1/2 white rice flour plus more for rolling
- 3/4 powdered sugar
- 1/2 (1 stick) unsalted butter, room temperature
- 1 large egg
- 1 rose water
- 1 poppy seeds
Instructions
- 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-inch apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4-inch 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, 20â25 minutes. Transfer to wire racks; let cool.
- DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.
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