Rosewater Shortbread Cookies // bon appétit
Sometimes you just want a cookie that is small and delicious, yet not to sweet... this is that cookie! Perfect for afternoon tea or a late breakfast on the weekends, especially when it's a cookie that involves rose water... how persian of you. Never having used rose water I wasn't sure what to expect... but let's just say I was actually surprised that it taste just like rose's, and rose's actually taste good.
The aroma of these little beauties, is the best part. Plus, for those of you that are gluten free these cookies are for you!
*keep in mind this recipe is a two day event as the dough needs to chill overnight... Plan ahead!
- 1/4 tsp. cinnamon*
- 1/4 tsp. nutmeg*
- 1 1/2 cups white rice flour
- 3/4 cup powered sugar
- 1 stick unsalted butter (melt in microwave for 15 sec.)
- 1 large egg
- 1 tsp. rose water
- 1 tsp. poppy seeds
- Parchment Paper
*Original recipe called for cardamom, which I did not have, and upon further investigation was $13 at the market by me, so I went with a substitute, which turned out great
- Whisk together the flour, cinnamon, and nutmeg in a bowl, set aside.
- Beat sugar and butter together, then add egg and rose water; blend well
- Gradually add dry ingredients, while continuing to mix at a low speed
- Cover and place in fridge overnight
- Preheat over to 300 degrees
- Using a tablespoon measuring spoon, scoop out equal amounts of dough and roll into a tight ball
- Place on a cookie sheet on top of parchment paper
- Using a fork, press down to create the pattern (see below)
- Bake for approx. 20-25min, until firm but still pale
- Make it sparkle, by serving on a decretive platter alongside fresh roses, with a side of tea ;)
Original recipe via bon appétit magazine - June 2013 ... Let's just say I have been saving this recipe for a rainy day!