Indulge your senses with the delicate flavors of the Middle East as you embark on a culinary adventure with our Rose Water Shortbread Cookies! These enchanting treats are not only a feast for the taste buds but also a visual delight, perfect for any occasion or simply to satisfy your sweet tooth. With their melt-in-your-mouth texture and the fragrant allure of rose water, these cookies are sure to become a cherished favorite in your recipe collection. Ready to impress your friends and family with a touch of elegance? Read on to discover how you can whip up these delightful cookies in just 35 minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon rose water
- 1/4 cup chopped pistachios (optional)
Instructions
- Ensure all ingredients are at room temperature, especially the butter, which should be soft but not melted.
- In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Gently add the rose water to the butter mixture and mix until fully incorporated, being careful not to overmix.
- In a separate bowl, sift together the all-purpose flour and salt to remove any lumps and ensure even distribution.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. The dough should be crumbly but hold together when pressed.
- If using pistachios, fold them into the dough gently with a spatula.
- Transfer the dough onto a piece of plastic wrap, shape into a disc, and refrigerate for 30 minutes to firm up.
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
- Cut the dough into desired shapes using cookie cutters or slice into rectangles.
- Place cookies on prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12-15 minutes, or until edges are very lightly golden.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once completely cooled, store in an airtight container at room temperature for up to one week.
Tips
- Room Temperature Ingredients: Make sure your butter is softened to room temperature; this will help achieve that light and fluffy texture when creaming with powdered sugar.
- Don’t Overmix: When incorporating the rose water, mix just until combined to maintain the delicate flavor without compromising the texture of the cookies.
- Chill the Dough: Refrigerating the dough for at least 30 minutes is crucial for easier handling and will help the cookies maintain their shape during baking.
- Precision in Baking: Keep an eye on your cookies as they bake; they should be very lightly golden at the edges. Overbaking can lead to a dry texture.
- Storage Tips: Store your cookies in an airtight container at room temperature to keep them fresh for up to a week. They make a lovely gift when packaged beautifully!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 10g
Protein: 1g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 25mg
