Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup rose water
- 2 cups all-purpose flour
- 1/2 cup shredded coconut
- 1/4 tsp salt
Special equipment needed:
- Stand mixer or hand mixer
- Rolling pin
- Cookie cutter (optional)
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the rose water and mix until well combined.
4. In a separate bowl, whisk together the flour, shredded coconut, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms.
6. Roll out the dough on a floured surface to about 1/4 inch thickness.
7. Use a cookie cutter or a knife to cut out desired shapes.
8. Place the cookies on a parchment-lined baking sheet.
9. Bake for 12-15 minutes or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 25mg
Total Carbohydrate: 11g
Dietary Fiber: 0g
Sugars: 4g
Protein: 1g
Substitutions for ingredients:
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Rose water can be substituted with vanilla extract or almond extract.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Shredded coconut can be substituted with chopped nuts or chocolate chips.
Variations:
- Add a few drops of pink food coloring to the dough for a more vibrant color.
- Sprinkle the cookies with shredded coconut or rose petals before baking for added texture and flavor.
- Dip the cooled cookies in melted white chocolate and sprinkle with more shredded coconut for a decadent treat.
Tips and tricks:
- Make sure the butter is softened to room temperature before mixing to ensure a smooth dough.
- Chill the dough in the refrigerator for 30 minutes before rolling out for easier handling.
- Use a sharp knife or cookie cutter to cut out the shapes to prevent the dough from sticking or tearing.
- Store the cookies in an airtight container at room temperature for up to a week.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to a week.
Reheating instructions:
The cookies can be reheated in the oven at 350°F (175°C) for 5 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a decorative platter or cookie jar for a beautiful display.
Garnishes:
Garnish the cookies with edible rose petals or shredded coconut.
Pairings:
Pair the cookies with a cup of hot tea or coffee for a delightful treat.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten.
- If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before handling.
Food history:
Shortbread cookies originated in Scotland in the 1700s and were traditionally made with butter, sugar, and flour. The addition of rose water and coconut adds a unique twist to this classic recipe.
Flavor profiles:
The cookies have a delicate floral flavor from the rose water and a nutty sweetness from the shredded coconut.
Serving suggestions:
Serve the cookies as a sweet treat for afternoon tea or as a dessert after dinner.
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