Description
A delicate and fragrant shortbread infused with cardamom and rosewater.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 teaspoon ground cardamom
- 1 tablespoon rosewater
- 1/4 teaspoon salt
- 1/2 cup crushed pistachios (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
- Add the ground cardamom and rosewater, mixing until combined.
- Gradually incorporate the flour and salt, mixing until a dough forms.
- If desired, fold in crushed pistachios.
- Transfer the dough to a lightly floured surface and roll it out to 1/4 inch thickness.
- Cut into desired shapes using cookie cutters.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a stronger flavor, increase the cardamom to 1.5 teaspoons.
- Rosewater can be adjusted based on your preference for floral notes.
- Consider dusting the finished cookies with powdered sugar for presentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Cardamom Rose Shortbread, Shortbread Cookies, Floral Cookies, Middle Eastern Desserts