Description
A delightful blend of cardamom and rose flavors in a buttery shortbread cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- 2 tablespoons rose water
- 1/4 cup chopped pistachios (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream the softened butter and powdered sugar until smooth.
- Mix in the cardamom and rose water.
- Gradually add the flour and salt, mixing until combined.
- If using, fold in the chopped pistachios.
- Shape the dough into small balls and place them on a baking sheet.
- Flatten each ball slightly with your hand.
- Bake for 15-20 minutes or until lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use room temperature butter for easier mixing.
- Don’t overmix the dough to keep the cookies tender.
- Adjust the amount of rose water to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Cardamom, Rose, Shortbread, Cookies, Dessert