Cardamom And Rose Shortbread
These delicate shortbread cookies are infused with aromatic cardamom and a subtle floral note of rosewater, creating an elegant and sophisticated treat perfect for tea time or special occasions.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 0.5 cup powdered sugar sifted
- 2 tsp rosewater food-grade
- 1 tsp vanilla extract
- 2 tsp ground cardamom
- 2 cups all-purpose flour spooned and leveled
- 1 tbsp dried culinary rose petals for garnish, optional
Notes
Storage: Store shortbread in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked and cooled cookies in a sealed container for up to 2 months. Make-Ahead: The dough can be pressed into the pan, covered tightly, and refrigerated overnight before baking. Allow to sit at room temperature for 15 minutes before baking as directed. Substitutions: If you don't have rosewater, you can use 1/2 tsp of almond extract for a different floral note. For a stronger cardamom flavor, increase to 1 tbsp of ground cardamom. Serving Suggestion: Serve with a pot of hot tea or coffee. These also make beautiful gifts when packaged in a decorative tin or box.