Rose Water Shortbread Cookies
Rose Water Shortbread Cookies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
