Rose Water Shortbread Cookies

Total Time
33mins
Prep 10 mins
Cook 23 mins

I found this in Bon Appetit and thought it would be a lovely cookie to add to my regulars. Bonus - gluten free.

Ingredients Nutrition

Directions

  1. Whisk together cardamom and flour. Set aside.
  2. Beat sugar and butter with electric mixer until smooth.
  3. Add egg and rosewater, beat to blend.
  4. On low speed, add dry ingredients. Your dough will be stiff.
  5. Cover and chill at least 6 hours.
  6. Preheat oven to 300°F.
  7. Roll level tablespoon size balls and place on silpat lined baking sheet about 1.5" apart. Using a fork or something else, flatten to .25" thickness.
  8. Sprinkle with poppy seeds.
  9. Bake until firm but still pale, about 20 - 25 minutes.
  10. Transfer to a wire rack to cool.
  11. Time doe not include chill time.