Saturday, May 10, 2014
Rose Water Shortbread Cookies
I got this recipe from Bon Appétit and adapted it by using vegan margarine instead of butter. In something like this, it affects the consistency and taste more than in the average recipe, but these cookies are still really good! I just love rose water in anything. These cookies are delicate and would be a great accompaniment to tea (especially mint tea). Plus, they happen to be gluten-free. Enjoy!
½ tsp. ground cardamom
1 ½ cups white rice flour, plus more for rolling
¾ cup powdered sugar
½ cup (1 stick) cold vegan margarine (or unsalted butter at room temperature)
1 large egg
1 tsp. rose water
1 tsp. poppy seeds
Whisk cardamom and 1 ½ cups flour in a medium bowl and set aside. Using an electric mixer, beat sugar and margarine 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 °F. Scoop level tablespoonfuls of dough and, using lightly floured hands, roll into balls. Place on parchment-lined baking sheets, spacing about 1 ½-inch apart. Using a fork or another utensil that can make a decorative pattern in dough, flatten balls to a ¼-inch 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.