These Cardamom Rose Water Shortbread cookies are not just a treat for the palate but also a feast for the eyes. The delicate blend of fragrant cardamom and floral rose water creates a unique and sophisticated flavor profile that is perfect for any occasion. Whether you are enjoying these buttery cookies with a cup of tea or sharing them with friends, they are sure to impress and delight with their subtle yet enchanting taste. A delightful dessert ready in under 30 minutes!
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- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon rose water
- 2 cups all-purpose flour
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- Sugar for for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract and rose water until combined.
- In a separate bowl, whisk together the flour, ground cardamom, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface to about 1/4-inch thick. Use a cookie cutter to cut out shapes and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the shortbread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- If desired, sprinkle with extra sugar before serving.
Nutrition
Serving: 100g | Calories: 125kcal | Carbohydrates: 14g | Protéines: 1g | Fat: 7g | Sucre: 5g