Rose Water Shortbread Cookies Recipes

ROSE WATER SHORTBREAD COOKIES

Rose Water Shortbread Cookies image

Provided by Samin Nosrat

Categories Cookies Bake Poppy Cardamom Bon Appétit

Yield Makes about 3 dozen

Number Of Ingredients 8

Ingredients

1/2 teaspoon ground cardamom
1 1/2 cups white rice flour plus more for rolling
3/4 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon rose water
1 teaspoon poppy seeds
ingredient info: Rice flour is available at natural foods stores, and rose water at Middle Eastern markets. Both can be found at specialty foods stores and some supermarkets.

Steps:

Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend.
Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
Preheat oven to 300°. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 1/2" apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4" thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds.
Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.
DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.

ROSE WATER CREAM SANDWICH COOKIES

Rose Water Cream Sandwich Cookies image

Rose water adds a delicate floral bouquet to meltaway sandwich cookies, each topped with a candied violet or rose petal.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 11

Ingredients

4 ounces cream cheese, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon kosher salt
1 1/2 teaspoons milk, plus more if needed
1 3/4 cups plus 2 tablespoons unbleached all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup confectioners' sugar, sifted, plus more for dusting
3 tablespoons rose water
Candied rose petals or candied violets, for garnish

Steps:

Filling:Stir together cream cheese and sugar with a wooden spoon until smooth. Add rose water and milk, and stir until smooth. Filling can be refrigerated in an airtight container up to 3 days; bring to room temperature and stir until smooth before using.
Cookies:Whisk to combine flour, cornstarch, and salt in a bowl. In a separate bowl, beat butter and confectioners' sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add rose water, and mix until combined, scraping down side of bowl. Reduce speed to low and add flour mixture; mix until just combined. Divide dough in half, and shape into disks. Wrap each in plastic, and chill 1 hour.
Preheat oven to 350 degrees. On parchment, roll 1 disk of dough to 1/8-inch thickness; chill 15 minutes. Cut 1 1/2-inch rounds from dough, and place 1 inch apart on parchment-lined baking sheets. Repeat with remaining disk. Using the wide end of a pastry tip, cut a 1/2-inch hole off-center in half the rounds. Bake, rotating sheets halfway through, until barely golden, about 14 minutes. Transfer cookies to wire racks to cool completely. (Unfilled cookies can be storedin an airtight container up to 3 days.)
Dust cut-out cookies lightly with confectioners' sugar. Spread a heaping 1/2 teaspoon filling on whole cookies and top with cut-out cookies. Place a candied rose petal or violet in each hole. Once sandwiched, cookies can be stored in a single layer in an airtight container at room temperature up to 1 day.

OLD GERMAN ROSE WATER SUGAR COOKIES

Old German Rose Water Sugar Cookies image

from Chamomiletimes.com. The amazing thing about this sugar cookie is that it requires no chill time but is still easy to handle. Rose water is available in most stores catering to the middle eastern community.

Provided by Cathleen Colbert

Categories Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 10

Ingredients

1 cup sugar
1/2 cup butter
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 teaspoons lemon extract
1/2 teaspoon baking soda
1/2 cup sour cream
1 1/2 teaspoons rose water
3 cups flour
1/8 teaspoon salt

Steps:

Preheat oven to 325 degrees F.
Cream sugar and butter until smooth.
Beat in yolks and flavorings.
Combine baking soda and sour cream and stir into sugar mixture.
Add rose water.
Sift flour and salt and mix with batter.
Roll out on floured surface and cut with cookie cutter.
Bake on greased sheets for 15 to 20 minutes.

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2017-02-14 Whisk salt and 2 cups flour in a medium bowl. Using an electric mixer on high speed, beat butter and ¾ cup sugar until well combined (butter …
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Whisk salt and 2 cups flour in a medium bowl. Using an electric mixer on high speed, beat butter and ¾ cup sugar until well combined (butter does not need to be fluffy), about 3 minutes. Beat in egg. Reduce speed to low and gradually mix in dry ingredients. Divide dough in half and pat into two ¾"-thick disks; wrap in plastic. Chill at least 2 hours and up to 1 day.
Whisk remaining ¼ cup sugar with ¼ cup hot water in a bowl until sugar is dissolved. Stir in rose water; set aside.
Place racks in upper and lower thirds of oven; preheat to 350°. Working one at a time, let dough disks sit at room temperature about 5 minutes to soften slightly. Roll out on a lightly floured sheet of parchment paper, dusting with more flour and chilling to firm if it becomes too hard to work with, until about ⅛" thick. Punch out cookies with cutter; transfer to parchment-lined baking sheets, spacing 1" apart. Gently press 3 pistachios into each cookie. (Bonus: Snack on any leftover pistachios.)
Bake cookies until golden brown, 10–12 minutes. Let cool 5 minutes; lightly brush with reserved rose water mixture (you won’t use all of it). Let cool completely.

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Whisk cardamom and 1 1/2 cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and butter in a medium bowl until smooth. Add egg and rose water and beat to blend.
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