Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Rose Water Cardamom Shortbread Cookies with a Lemon Glaze
No ratings yet
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
Servings
30
cookies
Ingredients
1x
2x
3x
Cookie
¾
cup
powdered sugar
2
cups
flour
1
cup
salted butter
2
teaspoon
rose water
2
teaspoon
cardamom
zest of 2 lemons
¼
teaspoon
salt
Glaze
4
cups
powdered sugar
2
tablespoon
lemon juice
2
teaspoon
rose water
3
tablespoon
milk
a few drops of red food coloring
Optional Topping
dried rose petals
Instructions
Make the cookies
In a large bowl combine your sugar, flour, butter, rose water, cardamom, lemon zest and salt. Mix until combined and crumbly.
Kneed your dough with your hands until it is combined.
Flour your surface and then roll your dough out with a rolling pin; to about ¾ inch thick (Be careful not to roll your dough out too thin).
Transfer your cookies to a cookie sheet with parchment paper.
Place them in the freezer for 15 minutes and pre-heat your oven to 325 degrees F
Bake cookies for 12 minutes. Let cool
Make the Icing
In a large bowl combine your sugar, lemon juice, rose water, and milk. Whisk until combined. If it is too thick you can add a little more milk.
Then if desired; add a few drops of red food coloring to achieve a light pink hue.
Place icing in piping bag and flood your cookies. Look at how to do this above, if needed.
Before the icing dries sprinkle them with a few crushed dried rose pedals for aesthetic.
Enjoy!
Tried this recipe?
Let us know
how it was!