Description
Raspberry Rosewater Shortbread Cookies are a delightful treat that combines the sweet, tangy flavor of raspberries with the floral notes of rosewater.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, plus extra for dusting
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon rosewater
- 1 cup fresh raspberries, mashed
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened unsalted butter and powdered sugar together until light and fluffy.
- Mix in the vanilla extract and rosewater until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and a pinch of salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined.
- Scoop out about 1 tablespoon of dough, roll it into a ball, and place on the prepared baking sheets, flattening each ball slightly.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheets before transferring to a wire rack.
- Mash the fresh raspberries in a small bowl until jam-like consistency.
- Spread a small amount of raspberry filling on the flat side of one cookie and top with another cookie to create a sandwich.
- Dust the tops of the sandwich cookies with additional powdered sugar before serving.
- Enjoy with tea or coffee, or serve at gatherings.
Notes
- Store in an airtight container at room temperature for up to a week.
- Can be frozen for up to three months.
- For a dairy-free version, use vegan butter.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Raspberry, Rosewater, Shortbread, Cookies, Dessert