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Rose Water Cardamom Shortbread Cookies with a Lemon Glaze

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Prep Time 20 minutes
Cook Time 12 minutes
Servings 30 cookies

Ingredients
  

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!
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