Imagine a cookie that transports you to the fragrant gardens of the Middle East with every delicate bite. These Rose and Orange Blossom Shortbread Cookies are not just a treat; they're an elegant escape that will transform your ordinary baking routine into a magical culinary experience. With their delicate floral notes and melt-in-your-mouth texture, these cookies promise to elevate your dessert game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp rose water
- 1 tsp orange blossom water
- 1/4 cup chopped pistachios (optional)
Instructions
- Ensure all ingredients are at room temperature, particularly the butter, which should be soft but not melted.
- In a large mixing bowl, cream the softened unsalted butter with powdered sugar until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes using an electric mixer.
- Gently add rose water and orange blossom water to the butter mixture, stirring until evenly incorporated.
- In a separate bowl, sift together all-purpose flour and salt to remove any lumps and ensure even distribution.
- Gradually fold the flour mixture into the butter mixture, mixing until a soft, cohesive dough forms. Be careful not to overmix.
- If using pistachios, fold them into the dough at this stage for added texture and flavor.
- Shape the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the dough to firm up and flavors to meld.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/4 inch thickness.
- Cut the dough into desired shapes using cookie cutters or a knife, placing each cookie about 1 inch apart on the prepared baking sheets.
- Optional: Lightly score the top of each cookie with a fork for a traditional shortbread pattern.
- Bake in the preheated oven for 15-20 minutes, or until the edges are just beginning to turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired, and store in an airtight container at room temperature for up to one week.
Tips
- Temperature is Key: Ensure your butter is truly at room temperature for the smoothest, creamiest base.
- Don't Overmix: Mix the dough just until it comes together to maintain a tender, crumbly texture.
- Chill the Dough: The 30-minute refrigeration is crucial for developing flavor and making the dough easier to handle.
- Watch Carefully While Baking: These cookies can quickly go from perfectly golden to overdone, so keep a close eye on them.
- Experiment with Garnishes: Try topping with crushed pistachios or a light dusting of edible rose petals for an extra touch of elegance.
- Store Properly: Keep in an airtight container to maintain their delicate texture and flavor.
- Consider Flavor Intensity: Start with less rose and orange blossom water and adjust to taste in future batches.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 8g
Protein: 1g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
