Rose Water Shortbread Cookies

By LRay

Recipes & Menus | recipes

Rose Water Shortbread Cookies
Rice flour gives these cookies a very fine texture, and also results in a gluten-free dessert. Letting the dough rest allows the flour to absorb moisture, making it less crumbly and easier to handle.

Makesabout 3 dozen

Recipe by Samin Nosrat

Photograph by Peden + Munk

June 2013

Ingredients

• 1/2 teaspoon ground cardamom
• 1 1/2 cups white rice flour plus more for rolling
• 3/4 cup powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon rose water
• 1 teaspoon poppy seeds

Details

Servings 36
Adapted from bonappetit.com

Preparation

Step 1

Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend.

Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.

Preheat oven to 300°. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 1/2-inch apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4-inch thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds.

Bake cookies until firm but still pale, 20–25 minutes. Transfer to wire racks; let cool.

DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.