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Rose Water Shortbread Cookies

  • 3servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon ground cardamom

  2. 1 1/2 cups white rice flour plus more for rolling

  3. 3/4 cup powdered sugar

  4. 1/2 cup (1 stick) unsalted butter, room temperature

  5. 1 large egg

  6. 1 teaspoon rose water

  7. 1 teaspoon poppy seeds

  8. ingredient info: Rice flour is available at natural foods stores, and rose water at Middle Eastern markets. Both can be found at specialty foods stores and some supermarkets.

Instructions Jump to Ingredients ↑

  1. 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.

  2. Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.

  3. 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.

  4. Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.

  5. DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.

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