Rose Water Shortbread Cookies

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• 1/4 teaspoon cardamom, ground
• 1 1/2 cups rice flour (a little more for rolling)
• 3/4 cup powdered sugar
• 1/2 cup butter, room temp
• 1 large egg
• 1 teaspoon rose water
• 1 teaspoon poppy seed

Recipe

• 1 whisk together cardamom and flour. set aside.
• 2 beat sugar and butter with electric mixer until smooth.
• 3 add egg and rosewater, beat to blend.
• 4 on low speed, add dry ingredients. your dough will be stiff.
• 5 cover and chill at least 6 hours.
• 6 preheat oven to 300°f.
• 7 roll level tablespoon size balls and place on silpat lined baking sheet about 1.5" apart. using a fork or something else, flatten to .25" thickness.
• 8 sprinkle with poppy seeds.
• 9 bake until firm but still pale, about 20 - 25 minutes.
• 10 transfer to a wire rack to cool.
• 11 time doe not include chill time.