Rose Water Shortbread Cookies Food

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.

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.

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.

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ROSE WATER SHORTBREAD RECIPE | BON APPéTIT

rose-water-shortbread-recipe-bon-apptit image

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 …
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Estimated Reading Time 1 min

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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Form into a rough ball and flatten just slightly. (If the consistency isn't right, go back and add a little flour or water to the cookie dough if necessary to achieve desired …
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Total Time 45 mins
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Preheat oven to 350F (330F for convection ovens). Beat/whip one stick of butter in an electric mixer until fluffy.
While the butter is being whipped in the mixer, dry roast a generous half cup of slivered almonds in a pan until they come fragrant. Remove from heat. Place the toasted almond slivers into a food processor and process until they are nearly a flour. (Stop just before you reach flour consistency as the heat will cause the oils in the almond 'flour' to coalesce, which you want to avoid. A course flour is the proper point at which to to stop blending.) Place almond flour in a bowl.
Add 1/4 cup sugar to whipped butter and continue to mix. Add remaining ingredients: 2 egg whites (or 4 tsps of dry egg white + 1/4 cup water), 1 tsp baking powder, 3 tsp ouzo, 3 tsp rose water, dash of vanila extract, 2 cups flour, and almond 'flour.'.
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In a food processor place flour, pistachios, powdered sugar and salt. Pulse a few times until well blended.
Add the butter 1 cube at a time and pulse to combine, then add the rosewater, vanilla and water. Blend until the mixture begins to form a ball. Tip: Taste the dough for the level of rosewater flavor you want at this step. Add more as needed to taste.
Remove from food processor and place on a lightly floured surface. Bring together into a large ball.

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Sift together the flour and salt and set aside. Cream the butter and sugar with an electric mixer on medium speed for about 3 minutes, until fluffy. Add the lemon zest, rose water, vanilla, crushed rose petals (if using) and milk followed by the egg yolk. On low speed, slowly add the dry ingredients and mix until just incorporated.
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If toasting and grinding your own cardamom, over medium heat in a small skillet, toast 8 cardamon pods until a shade darker and very aromatic. This will take about 3 minutes. Grind in a spice grinder or with a mortar and pestle into a fine powder.
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and creamy. Add rose water and vanilla extract, mixing until combined.
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Preheat oven to 350F and set dough out at room temperature to soften slightly. Line 2 baking sheets with parchment paper and set aside.

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In a heavy-duty mixer fitted with the paddle attachment, beat the butter 1 minute on medium speed. Add the sugar and rose water and continue beating on medium-high speed until the mixture is smooth and satiny, like thick mayonnaise (this can take 5 minutes or more depending on the temperature of your kitchen).
Scrape down the bowl with a spatula, then add the flour mixture on low speed until it's incorporated. Stir in the pistachios and 1 tablespoon of the rose petals (if using). The dough will be crumbly and not quite hold together - that's okay.
Transfer the dough to a work surface and gently squeeze and push the dough together to form a ball. Divide the dough in half and roll into firm logs about 6 inches long. Wrap in plastic and refrigerate until firm, 2 hours or more.

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4.8/5 (18)
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In a large bowl or a stand mixer bowl, beat the butter until smooth with a mixer at medium speed.

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In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together softened butter and sugar until smooth. Mix in rose water and vanilla extract.
Whisk together flour and salt. Add dry mixture to creamed butter. Mix until there are no longer any dry streaks of flour. Dough will be slightly dry and a bit crumbly.
Preheat oven to 350 degrees F. Allow dough to rest at room temperature for 10-15 minutes to soften. Roll dough out on a lightly floured work surface to a thickness of 1/4-inch. Stamp out rounds using a 2-inch fluted circle cutter. Gather dough scraps and press together to roll out additional cookies. Place cookies on a parchment lined baking sheet, spacing cookies about 1-inch apart.

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Lightly whisk the egg white to loosen it up then divide it between two small bowls. Tint the whites in one bowl with red food coloring and in the other bowl with green food coloring. Cover the bowls and refrigerate them overnight. The whites will liquify a bit over night and the color will become more even. This makes it easier to paint the cookies. This step can be done several days in advance.
Combine the butter, sugar, salt and rosewater (start with the smaller amount and adjust to taste) in a mixer bowl and mix until softened and combined, do not aerate. Add the flour and mix just until a dough is formed. Taste the dough and add more rosewater if desired.
Line a 1/2 sheet pan with parchment paper. On a lightly floured work surface roll the dough to 1/4" thick.
Use the cookie stamp to imprint the dough all over, keeping the imprints as close together as possible. Use a round cutter to cut out the stamped rounds.

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5/5 (7)
Category Dessert
Cuisine European

Shape the dough into a disc, wrap in cling wrap, and chill for at least two hours and up to two days.

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ROSE WATER SHORTBREAD COOKIES RECIPE - BON APPéTIT

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.
From bonappetit.com
3.5/5 (32)
Estimated Reading Time 1 min
Servings 36

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-inch apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a 1/4-inch thickness. (Alternatively, flatten balls and make an indentation in the centers with your thumb.) Sprinkle cookies with poppy seeds.

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Total Time 57 mins

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In a large bowl combine your sugar, flour, butter, rose water, cardamom, lemon zest and salt. Mix until combined and crumbly.
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