Rose Water Shortbread Cookies

Recipe by Ambervim
READY IN: 33mins
YIELD: 48 Cookies




  • Whisk together cardamom and flour. Set aside.
  • Beat sugar and butter with electric mixer until smooth.
  • Add egg and rosewater, beat to blend.
  • On low speed, add dry ingredients. Your dough will be stiff.
  • Cover and chill at least 6 hours.
  • Preheat oven to 300°F.
  • 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.
  • Sprinkle with poppy seeds.
  • Bake until firm but still pale, about 20 - 25 minutes.
  • Transfer to a wire rack to cool.
  • Time doe not include chill time.