Rose Water Shortbread Cookies – a delicious recipe with ground cardamom, white rice, powdered sugar, unsalted butter, egg, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.", "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 300u00b0. 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:"]
490
kcal
Calories
26
g
Fat
57
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 teaspoon ground cardamom, 1 1/2 cups white rice flour plus more for rolling, 3/4 cup powdered sugar, 1/2 cup (1 stick) unsalted butter, room temperature, and more.
Yes, Rose Water Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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