Rose Water Shortbread Cookies Recipes

ROSE WATER SHORTBREAD COOKIES

Rose Water Shortbread Cookies image

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

Provided by Ambervim

Categories Dessert

Time 33m

Yield 48 Cookies

Number Of Ingredients 7

Ingredients

1/4 teaspoon cardamom, ground
1 1/2 cups rice flour (a little more for rolling)
3/4 cup powdered sugar
1/2 cup butter, room temp
1 large egg
1 teaspoon rose water
1 teaspoon poppy seed

Steps:

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.

Nutrition Facts : Calories 44.1, Fat 2.1, SaturatedFat 1.3, Cholesterol 9, Sodium 18.4, Carbohydrate 5.9, Fiber 0.1, Sugar 1.9, Protein 0.5

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