Rose and Cardamom Shortbread
These buttery cookies have just the right amount of sweetness, with a subtle hint of rose and cardamom.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons dried rose petals
- 1 ½ teaspoons ground cardamom
- ½ teaspoon salt
- 1 cup softened unsalted butter
- ¾ cup powdered sugar
- 2 teaspoons rosewater
Instructions
- In a mixing bowl, combine flour, rose petals, cardamom, and salt. Set aside.
- Beat the butter and sugar together until creamy.
- Beat in the rosewater and then gradually mix in the flour mixture.
- Shape the dough into a disc, wrap with plastic, and chill for at least two hours and up to two days.
- To bake, preheat oven to 300°F. Line two baking sheets with parchment paper.
- On a floured surface, roll out the dough to a ¼-inch thickness. Use a 2-inch cookie cutter to cut out circles and place on baking sheets. Gather and reroll any scraps.
- Bake for about 25 minutes, until the edges of the cookies are just barely starting to color. Cool on wire racks.
Notes
Making rosewater - Put rose petals in a pan and add just enough distilled water to cover them. Bring to a boil and then reduce to low heat and simmer for 5-10 minutes, or until the petals are nearly colorless. Remove from heat. Cool and strain.
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