Rasmalai Shortbread Cookies
Prep Time
Cooking Mode
1 tsp orange blossom water
¼ tsp crumbled saffron
2½ cups all-purpose flour
½ tsp baking powder
½ tsp sea salt
½ tsp ground cinnamon
½ tsp ground cardamom
1 cup unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ cup pistachios, chopped
3 tbsp coarse sugar
1 tsp orange blossom water
¼ tsp crumbled saffron
2½ cups all-purpose flour
½ tsp baking powder
½ tsp sea salt
½ tsp ground cinnamon
½ tsp ground cardamom
1 cup unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
½ cup pistachios, chopped
3 tbsp coarse sugar
Directions
1Combine orange blossom water with saffron in a small bowl. Stir flour with baking powder, salt, cinnamon and cardamom in a medium bowl. Set aside.
2Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and saffron mixture. Gradually beat in flour mixture, then pistachios, until just combined.
3Gather dough into a ball. Divide dough in half, then roll each portion into a 2 in. (5 cm)-wide log. Roll each log in coarse sugar, pressing lightly so they stick. Roll logs individually in waxed or parchment paper and twist ends. Chill until firm, about 1 hr or overnight.
4Position rack in centre of oven, then preheat to 175°C (350°F). Line 2 baking sheets with parchment.
5Slice chilled logs into ¼ in. (5 mm) rounds and arrange 1 in. (2 cm) apart on prepared sheets. Bake until cookies are lightly golden, 10 to 12 mins. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
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