Rose Water Shortbread Cookies
Delicate shortbread cookies infused with aromatic rose water and cardamom, topped with poppy seeds. These delightfully crisp cookies feature a unique Middle Eastern twist on classic shortbread.
Ingredients
- •½ teaspoon ground cardamom
- •1½ cups white rice flour
- •¾ cup powdered sugar
- •½ cup unsalted butter
- •1 whole large egg
- •1 teaspoon rose water
- •1 teaspoon poppy seeds
- •ingredient info
- •shopping info
Cooking Instructions
- 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.
5 min
- 2.
Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
360 min
- 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.
15 min
- 4.
Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.
25 min
- 5.
DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.
