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Rose Water Shortbread Cookies

Name: Rose Water Shortbread Cookies
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.

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Reduce mixer to low speed; gradually mix in dry ingredients (dough will be stiff). Cover and chill at least 6 hours or overnight.
3.
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.
4.
Bake cookies until firm but still pale, 20- 25 minutes. Transfer to wire racks; let cool.
5.
DO AHEAD: Cookies can be baked 5 days ahead. Store airtight at room temperature.

Recipes sourced from Epicurious.com.

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