u003cstrongu003eCan you prepare the shortbread cookie dough ahead of time?u003c/strongu003e

Yes, absolutely! Whip up a batch of the cookie dough and keep it in the fridge for several days. However, I would recommend waiting to make the glaze until the day you bake the cookies.

u003cstrongu003eDoes the butter temperature really matter in this recipe? u003c/strongu003e

To get the best cookies, I highly recommend using softened butter (but not melted butter). If the butter is too hard, the batter can get overworked, but if you use melted butter, the cookies can become too tough. I like to pull butter from the fridge a few hours before baking so it gets to the perfect temperature. If you need to soften it in a pinch, you can microwave it in 15-second increments until you reach the desired consistency.

u003cstrongu003eCan I use rose water instead of rose extract for the glaze?u003c/strongu003e

While I haven't tested these cookies with rose water, it's definitely worth a try! Since rose water is less concentrated than rose extract, you might need a bit more of it in the glaze to get the desired rose flavor.

Rose Cardamom Shortbread Cookies

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5 from 2 reviews

Author: Leslie Jeon
Total Time: 55 minutes
Yield: 12 cookies 1x

Description

Dipped in a rose glaze, these Rose Cardamom Shortbread Cookies are light yet delicious! Sprinkle some rose petals on top to take them to the next level.

Ingredients

Scale

Cardamom Shortbread Cookies:

1/2 cup (113g) unsalted butter, softened
1/2 cup (60g) powdered sugar
1 teaspoon (4g) vanilla extract
3 tablespoons (45g) milk
1 1/2 cups (212g) all-purpose flour
1/2 teaspoon (2g) salt
1 1/2 teaspoons (2g) ground cardamom

Rose Glaze:

1 cup (120g) powdered sugar
2 tablespoons (30g) milk
1/2 teaspoon (2g) rose extract
1/2 teaspoon (2g) vanilla extract
Pinch of salt
Edible rose petals, for sprinkling (optional)

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Instructions

Make the cardamom shortbread cookies: In a stand mixer fitted with a paddle attachment (or a large bowl with a handheld mixer), cream together the softened butter and powdered sugar until light and fluffy, about 3-5 minutes. Add in the vanilla extract and milk and mix until combined, scraping well after each addition. Add in the all-purpose flour, salt, and ground cardamom and mix until just combined, scraping well once everything has been incorporated.
Shape the dough into a disk and refrigerate until firm, or at least 30 minutes.
Preheat the oven to 350°F (176°C). Line a sheet tray with parchment paper and set aside.
Roll the chilled dough between two sheets of parchment paper to a 1/2-inch thickness. Cut out the cookies using your desired cutter, then transfer them to the prepared baking sheet. You can also re-roll the dough several times to get as many cookies as possible.
Bake the cookies for 12-15 minutes, or until the bottoms are lightly browned. Let the cookies cool on the tray for a few minutes before transferring to them a wire rack to cool completely.
Prepare the rose glaze: In a small bowl, whisk together the powdered sugar, milk, rose extract, vanilla extract, and salt.
Once the cookies have cooled, dip half of each one in the rose glaze. Sprinkle rose petals on top if desired, then let the glaze harden before serving.
Stored in an airtight container, these cookies will usually stay fresh for up to one week.

Equipment

Fluted Cookie Cutters

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Pure Rose Extract

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Notes

The number of cookies this recipe yields will depend on the size of your cookie cutter.

Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Bake
Cuisine: Scottish

Find it online: https://thebakersalmanac.com/rose-cardamom-shortbread-cookies/