Cardamom & Rose Shortbread

Dipping and decorating some of the cardamom, rose & vanilla shortbread from the weekend (for the Patreon treat boxes). Honestly, I think I like these cookies best plain myself, but it’s fun to play with decorating, and rarely does anyone complain about a little more chocolate. 🙂

Also, the embossing rollers are pretty hard to use completely evenly, so if there are some cookies that didn’t come out quite perfect, a little chocolate covers a multitude of sins.

*****

Cardamom & Rose Shortbread

(45 minutes + optional 15 minutes chilling time)

Gorgeously aromatic, these warm flavors make for a perfect chai companion.

Ingredients:

3/4 pound unsalted butter at room temperature
1 c. brown sugar
seeds from 1 vanilla bean, recommended (or 1 T vanilla)
a few drops rose essence or 1 T rosewater
3/4 t. salt
1 t. ground cardamom
3 1/2 cups flour
chocolate chips for dipping, optional

dried rose petals and edible gold flakes for decorating, optional

1. Preheat the oven to 350F.

2. Cream together the butter and sugar; add the vanilla, rose, salt, and cardamom. Then add flour and mix on low until dough forms.

3. Turn out dough onto floured board and shape into a firm ball. (If it’s not coming together into a dough, the heat of your hands will help.) NOTE: Can be kept chilled at this point for several days, covered in plastic wrap, and then rolled, cut, and baked fresh.

4. Firmly pat flat and roll smooth (to desired cookie height, usually about 1/2 inch). If using embossed pattern rollers, roll carefully now. If using cookie cutters, cut out shapes, place on parchment-covered baking sheet, and chill for 15 minutes (to help hold shape).

Alternately, press into baking pan or shortbread mold, prick with fork. You can also cut shapes out after baking — shortbread is very forgiving that way — but then the individual cookie edges won’t be browned.

5. Remove from fridge and bake for 15 to 20 minutes, until the edges begin to brown, then remove to wire rack to cool. Delicious with chai!

6. Optional: Melt chocolate chips in double boiler or glass bowl in microwave at half power. Dip cookies, place on parchment paper, decorate, let dry.

NOTE: Can be stored frozen for two months, or will keep fresh for a few weeks.

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