Rose Water Shortbread Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 dozen
- 1 large egg
- 3/4 cup powdered sugar
- 1/2 teaspoon ground cardamom
- 1 teaspoon poppy seeds
- 1 teaspoon rose water
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups white rice flour plus more for rolling
- 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.
- Carbohydrate 8 g(3%)
- Cholesterol 12 mg(4%)
- Fat 3 g(4%)
- Fiber 0 g(1%)
- Protein 1 g(1%)
- Saturated Fat 2 g(8%)
- Sodium 2 mg(0%)
- Calories 59
Preparation 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. DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.
Preparation 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. DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.
