Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp rose water
- Pink food coloring (optional)
- Additional granulated sugar for rolling
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Cookie cutters
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. In a medium bowl, whisk together the flour, baking powder, salt, and ground cardamom. Set aside.
2. In the bowl of a stand mixer or using a hand mixer, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in the egg, followed by the rose water and a few drops of pink food coloring, if using.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
6. Preheat the oven to 350°F. Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out one disk of dough to 1/4 inch thickness. Cut out desired shapes with cookie cutters.
8. Roll the edges of each cookie in additional granulated sugar and place on prepared baking sheets.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F
Serving size:
Makes about 2 dozen cookies
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 50mg
Total carbohydrates: 15g
Dietary fiber: 0g
Total sugars: 7g
Protein: 2g
Substitutions for ingredients:
- Ground cardamom can be substituted with ground cinnamon or nutmeg.
- Rose water can be substituted with vanilla extract or almond extract.
Variations:
- Add chopped pistachios or almonds to the dough for added texture and flavor.
- Use different cookie cutters to create different shapes and sizes.
- Skip the pink food coloring for a more natural look.
Tips and tricks:
- Chill the dough before rolling it out to prevent it from sticking to the rolling pin.
- Roll the dough out on a lightly floured surface to prevent it from sticking.
- Use a spatula to transfer the cookies to the baking sheet to prevent them from losing their shape.
- Store the cookies in an airtight container to keep them fresh.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Place the cookies in a preheated 350°F oven for 5 minutes to warm them up.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with edible rose petals for a beautiful presentation.
Garnishes:
Edible rose petals or chopped pistachios.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the cookies spread too much during baking, chill the dough for an additional 10-15 minutes before rolling it out.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the dough.
Food history:
Rose and cardamom are popular ingredients in Middle Eastern and Indian cuisine, and are often used in desserts and sweets.
Flavor profiles:
The cookies have a delicate floral flavor from the rose water, and a warm and spicy note from the ground cardamom.
Serving suggestions:
Serve the cookies as a sweet treat after a meal or as a snack with a cup of tea or coffee.
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