Method
- Mix the dry. Whisk together the flour, cardamom and salt. Set aside.
- Cream. Beat the butter and powdered sugar with an electric mixer until creamy.
- Bring it together. Beat in the rosewater, then add the flour mixture a little at a time until a dough forms.
- Chill. Shape the dough into a disc, wrap it, and chill for at least 2 hours and up to 2 days.
- Heat the oven to 300°F (150°C) and line two baking sheets with parchment.
- Roll and cut. On a floured surface, roll the dough ¼ inch (6mm) thick and cut 2-inch circles. Reroll the scraps.
- Prick a few holes in each cookie with a skewer.
- Bake about 25 min, until the edges are just barely starting to color. Cool on a wire rack.
- Serve with a cup of tea. They keep in an airtight container for up to a week.
Notes
- We skipped the dried rose petals from the original.
- We used a bit more cardamom than the original 1 ½ tsp. If you love cardamom, go even higher.
- The oven is low on purpose. Shortbread should stay pale, so don't wait for it to brown.
- Don't skip the chill. It's what keeps the cookies from spreading.