Rosewater-Infused Shortbread with Lemon Zest

Delicate shortbread cookies fragrant with rosewater and brightened by lemon, perfect for afternoon tea.

Cuisine: Middle Eastern

Category: Desserts

Prep: 35 minutes. Cook: 18 minutes.

Serves 16.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup (1 stick, cold) unsalted butter
• 1/2 cup powdered sugar
• 1/4 tsp rosewater
• 1 tsp lemon zest
• 1/4 tsp salt

Instructions

1. Step 1: Whisk flour, powdered sugar, and salt in a bowl until combined. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
2. Step 2: Add rosewater and lemon zest, mixing until dough holds together when squeezed.
3. Step 3: Form dough into a 1-inch thick rectangle, wrap in plastic, and chill for 1 hour. Preheat oven to 325°F.
4. Step 4: Slice dough into 1/4-inch thick rounds and place 2 inches apart on a parchment-lined baking sheet. Bake for 15-18 minutes until edges are golden, then cool on sheet for 10 minutes.