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Raspberry Rosewater Shortbread

A close-up of a stack of pink Raspberry Rosewater Shortbread cookies on a wooden surface.
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Experience the delicate charm of Raspberry Rosewater Shortbread, a buttery cookie infused with fragrant rosewater and bursts of tart raspberries. Perfect for an elegant treat.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the rosewater and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the crushed freeze-dried raspberries.
  7. Shape the dough into a log about 2 inches in diameter. Wrap in plastic wrap and chill for at least 30 minutes.
  8. Slice the chilled dough into 1/4-inch thick rounds.
  9. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart.
  10. Bake for 15-18 minutes, or until the edges are lightly golden.
  11. Let the shortbread cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a finer raspberry flavor, you can pulse the freeze-dried raspberries in a food processor until powdered.
  • Store the shortbread in an airtight container at room temperature for up to a week.
  • You can dust the cooled shortbread with a little powdered sugar for an extra touch of elegance.

Nutrition

Find it online: https://spoonsprout.com/raspberry-rosewater-shortbread/