Rose Water Shortbread Cookies Recipes

MOLDED SHORTBREAD COOKIES

Steps:

• Heat the oven to 400 degrees. Line two sheet pans with parchment.
• In the stand mixer fitted with the paddle attachment, or by hand with a wooden spoon, beat the butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about two minutes on medium speed.
• With the mixer off, scrape down the bowl. Add the eggs, orange blossom water, vanilla and anise extract and beat until it's well incorporated.
• In a medium bowl, whisk the flour, salt, mahlab, anise, and nutmeg. With the mixer on low speed, add half of the flour mixture. Once moistened, add the remaining flour mixture and beat until combined. The dough should hold together when squeezed, without leaving dough on your fingers. Add more flour, 1 tablespoon at a time, if needed, to create a cohesive, but not dry, dough.
• To shape the cookies with a mold. flour the mold well with flour, then knock of excess flour. Do this each time before pushing dough into the mold to ensure an easier release of the shaped dough.
• Pull a large, 4 oz. piece of dough and shape it into a smooth ball. Flatten the dough to about a 3-inch disk on your work surface. Smooth any cracks in the dough. Gently lift the disk and press it into the floured mold. Evenly push the dough across the mold and shape the edges to prevent any cracking.
• To remove the dough from the mold, gently loosen the dough around the perimeter of the mold, slowly working your way in as you loosen. Let gravity assist as you hold the mold face down and gently pull the shaped dough from the mold.
• Repeat with all of the dough, placing the cookies on the prepared sheet pans about two inches apart, six cookies on one pan and four on the other.
• Bake the cookies one sheet pan at a time, for 17 to 20 minutes, or until the cookies are golden brown throughout (not just at the perimeter). Remove from the oven and cool completely before glazing.
• Make the glaze just before using it. In a medium bowl, combine the confectioner's sugar, corn syrup, orange blossom water, and 3 tablespoons water. Stir until the glaze falls in a very thick ribbon off of the spoon. Add drops of water if needed to get the correct consistency. Cover with plastic wrap until you're ready to use the glaze, stirring again to smooth it out.
• Place the cookies on a rack with parchment underneath to catch drips. Spoon the glaze in the center of a cookie, and spread the glaze evently to the edges using the back of the spoon or a pastry brush. You'll get a feel for how thick you want the coating of glaze to be, making sure the cookie pattern shows through.
• Allow the glazed cookies to harden over night. Store the cookies in an airtight container, in layers separated by waxed paper, for up to one week or longer. These are crunchy biscuit cookies so they last a good long time.

OLD GERMAN ROSE WATER SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F.
• Cream sugar and butter until smooth.
• Beat in yolks and flavorings.
• Combine baking soda and sour cream and stir into sugar mixture.
• Add rose water.
• Sift flour and salt and mix with batter.
• Roll out on floured surface and cut with cookie cutter.
• Bake on greased sheets for 15 to 20 minutes.

ROSE WATER SHORTBREAD COOKIES

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.