Description
Lemon Rosewater Shortbread Cookies are a delightful treat that combines the zesty flavor of lemon with the floral notes of rosewater, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar (for dusting)
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons lemon zest (from about 1 lemon)
- 1 teaspoon rosewater
- 2 tablespoons freshly squeezed lemon juice
- 1 large egg yolk (optional, for added richness)
Instructions
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the powdered sugar and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry mixture to the butter mixture, mixing just until combined. Stir in the lemon zest, rosewater, lemon juice, and egg yolk (if using) until the dough comes together.
- Divide the dough into two equal portions and shape each into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour or until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/4 inch thick. Use a round cookie cutter (about 2 inches in diameter) to cut out cookies. Place them on the prepared baking sheets, spacing them about 1 inch apart. Repeat with the second disc of dough.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a medium saucepan, whisk together the lemon juice, sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and stir in the butter and rosewater until smooth. Allow to cool to room temperature.
- Once the cookies are completely cooled, spread a generous amount of lemon curd on the flat side of half of the cookies. Top with the remaining cookies, flat side down, to create sandwiches.
- Before serving, dust the tops of the sandwich cookies with powdered sugar for an elegant finish.
- Arrange the Lemon Rosewater Shortbread Sandwiches on a vintage plate and enjoy with tea or coffee.
Notes
- For a dairy-free version, use vegan butter instead of unsalted butter.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- For a lower sugar option, you can reduce the granulated sugar by half.
- For a different flavor profile, try using orange blossom water instead of rosewater.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Lemon, Rosewater, Shortbread, Cookies, Dessert