Rose Water Shortbread Cookies |
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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 8 |
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I found this in Bon Appetit and thought it would be a lovely cookie to add to my regulars. Bonus - gluten free. 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 |
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.
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