Rose Shortbread Cookies

Instructions

• 1

  PREPARING THE COOKIES

• 2

  In a large bowl, mix, add the butter and powdered sugar. Beat until creamy for about 2 minutes. Then add the rosewater and egg and mix venously until light and fluffy.

• 3

  Now add the flour to your mix and whisk until combined so no flour is left. Then knead the dough for a few minutes to make sure all is combined.

• 4

  Chill dough. Form the dough ball into a disc and wrap in parchment paper with a towel over and refrigerate for at least 30 minutes.

• 5

  Preheat your oven to 350°F and line 2 large baking sheets with parchment paper and set aside.

• 6

  Now to shape your cookies. Sprinkle some flour on a working surface and roll the chilled cookie dough until 1/4 in thick. Using a round/your preferred cookie cutter, cut out as many cookies as desired. Use the scraps to roll out and make more cookies!

• 7

  Transfer the cookies to your baking sheet leaving about half an inch of space between them.

• 8

  Next, bake cookies (8 to 10 minutes), until the edges are a light gold color. Then take out of oven and let cool on the cookie sheet before transferring to a wire rack until totally cooled off.

• 9

  PREPARING THE FROSTING

• 10

  In a medium bowl, whip the butter until light and fluffy.

• 11

  Slowly add the powdered sugar and mix until well incorporated.

• 12

  Mix in the rosewater and pink food coloring (if using.)

• 13

  MAKE THE SANDWICH

• 14

  Fill a piping bag with frosting and use a large star tip.

• 15

  Ice half of your cookies with one circle of frosting, careful not to overfill and lightly top with the other half of the cookies. Enjoy!