ROSE WATER SHORTBREAD COOKIES
Provided by Samin Nosrat
Categories Cookies Bake Poppy Cardamom Bon Appétit
Yield Makes about 3 dozen
Number Of Ingredients 8
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.
ROSE WATER CREAM SANDWICH COOKIES
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
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.
OUZO & ROSE WATER KOURAMBIETHES
This is my own version kourambiethes (Greek almond shortbread cookies). When I created this recipe, I was looking for a way to create kourambiethes with less sugar and less cholesterol, which I achieved by using less sugar and no egg yolk. Other changes I made to the traditional kourambiethes recipe are: use of fragrant, dry roasted almonds made into a coarse flour (rather than simply chopped) and a liberal use of ouzo and rose water to play up some accent flavors. Enjoy -- please let me know how yours turn out!
Provided by Chez Jonny
Categories Dessert
Time 45m
Yield 12 cookies, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.'.
- The result should be just thick enough to handle with your hands after dashing a large spoonful of the mixture with a little flour. 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 consistency.) Repeat with each cookie, adding cookies to oiled/buttered cookie sheet. The mixture should make about 12 medium to large sized cookies.
- Bake for 15 mins or until the cookies begin forming a slightly golden exterior. After removing from oven, sprinkle with a little (okay, a lot of) powdered sugar.
Nutrition Facts : Calories 566.7, Fat 30.5, SaturatedFat 15.2, Cholesterol 61, Sodium 283, Carbohydrate 63.3, Fiber 3.3, Sugar 13.4, Protein 11.4
ROSE WATER COOKIES
I just bought a bottle of Rose Water and was happy to find this recipe to use it. From the Boar's Head Inn and Sports Club.
Provided by cookiedog
Categories Dessert
Time 40m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Sift the dry ingredients together into a mixing bowl.
- Add the shortening, eggs, and rose water and mix well.
- Roll the dough out very thinly on a flat surface and cut with a floured cookie cutter.
- Place the cookies on a greased cookie sheet and bake in a 400F oven for 8 to 10 minutes.
Nutrition Facts : Calories 711.6, Fat 37.2, SaturatedFat 9.4, Cholesterol 105.8, Sodium 249.7, Carbohydrate 85.6, Fiber 1.7, Sugar 37.8, Protein 9.6
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ROSE WATER SHORTBREAD RECIPE | BON APPéTIT
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Servings 24Estimated 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.
ROSE WATER SHORTBREAD COOKIES RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (32)Estimated Reading Time 1 minServings 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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