Rosewater and Cardamom Shortbread

Rosewatershortbread.jpgClick on to the topmost title top open and scroll

This cookie recipe was developed from several different recipes and combines flavours found in Persian and Middle Eastern cooking. I find them addictive. Their subtle hint of spice and melt-in-your-mouth texture makes them perfect for the holidays.

Preheat oven to 325F/160C

Make these cookies in a stand mixer with paddle or bowl with a hand mixer and paddle, or a food processer and metal blade using pulses.

Place in the bowl of a mixer and mix for a few seconds:

3 cups all-purpose white flour

1 cup confectioner’s sugar

1½ tsp. baking powder

1 tsp. ground cardamom

½ tsp. salt

Mix the liquids together and pour into dry ingredients slowly with the mixer running slowly

½ cup unsalted butter, melted

¾ cup vegetable oil

1½ tbsp. Rosewater

Continue to mix or pulse for 7 minutes, until a ball forms.

Form the dough into smooth, round balls, about the size of a small walnut.

Make a depression with your thumb in each of them.

Place on heavy nonstick baking sheets lined with parchment paper.

Chill 10 minutes then bake 15-18 minutes.

Bottoms should only slightly coloured; the tops should not be colored at all.

Cool and dust slight with icing sugar when cool.

They will keep for several weeks in an airtight tin, if no one eats them.

 

 

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