Rosewater Cardamom Shortbread
Melt-in-your-mouth butter shortbread cookies flavored with cardamom and glazed with rosewater icing.
In a nutshell: This authentic persian rosewater cardamom shortbread comes together in just 35 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Buttery, crumbly, and wonderfully fragrant. These elegant shortbread cookies are spiced with ground cardamom, baked to a light golden hue, and topped with a sweet rosewater-infused glaze and chopped pistachios.
Key Equipment
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Chef's Pro-Tips
- Measure Flour by Spooning & Leveling: Avoid scooping measuring cups directly into flour bags, which packs the grains densely. Spoon flour into the cup and level with a butter knife.
- Cool in Pan Briefly, Then Rack: Let loaves rest 10 minutes in the loaf tin before turning onto a wire rack. Trapped steam inside pans can make bottom crusts soggy.
Ingredients
6
servings
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1 cup unsalted butter, softened
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½ cup powdered sugar
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2 cups all-purpose flour
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¾ tsp ground cardamom
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1 tsp rosewater, for glaze
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1 cup powdered sugar, for glaze
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2 tbsp pistachios, crushed
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Step-by-Step Instructions
Make the Dough
Beat the softened butter and powdered sugar together until fluffy. Gradually mix in the flour and ground cardamom until a soft dough forms. Wrap in plastic wrap and chill for 30 minutes.
Cut and Bake
Preheat oven to 325°F (160°C). Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut into circles or rectangles and place on a baking sheet. Bake for 12-15 minutes until set but not browned. Cool completely.
Glaze and Decorate
Whisk 1 cup powdered sugar, 1 teaspoon rosewater, and 2-3 teaspoons of milk to form a glaze. Dip the top of each cookie in the glaze, place on a wire rack, and immediately sprinkle with crushed pistachios and dried rose petals.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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View on AmazonFrequently Asked Questions
Do not skip it. The 30-minute chill firms up the butter so the cookies hold their shape and bake up tender instead of spreading thin.
Bake at 325°F for 12-15 minutes until set but not browned. Shortbread should stay pale; any browning means it is overbaked.
Rosewater is delicate and floral; extract is much stronger. If substituting, use just a drop or two of extract in the glaze, or it will taste soapy.
Let the glaze set completely, then layer the cookies between parchment in an airtight container. They keep about a week at room temperature.
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