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Raspberry Rosewater Shortbread: 1 Divine Bake

Raspberry Rosewater Shortbread
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Enjoy these elegant Raspberry Rosewater Shortbread cookies, perfect for any occasion. They offer a delicate balance of buttery shortbread, fragrant rosewater, and sweet raspberries.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon rosewater
  • 1/2 cup freeze-dried raspberries, crushed
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, and salt.
  • Add the softened butter and rosewater to the dry ingredients.
  • Mix on low speed until the dough just comes together, being careful not to overmix.
  • Gently fold in the crushed freeze-dried raspberries.
  • Shape the dough into a log about 2 inches in diameter.
  • Wrap the dough log in plastic wrap and chill in the refrigerator for at least 30 minutes.
  • Once chilled, unwrap the dough and slice it into 1/4-inch thick rounds.
  • Place the shortbread rounds onto the prepared baking sheets, spacing them about 1 inch apart.
  • Bake for 15-20 minutes, or until the edges are lightly golden.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a more intense raspberry flavor, you can add a few drops of raspberry extract.
  • Ensure your butter is softened but not melted for the best shortbread texture.
  • Freeze-dried raspberries are used to prevent adding too much moisture to the dough.

Nutrition

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