The strawberry obsession continues! I'm so excited to share this cookie recipe with you. It's so easy and, on top of that, there are only FIVE ingredients! These are perfect for a luncheon or a shower, or if you're just looking for a way to use up your leftover strawberries that are going bad! The rosewater whipped cream is an awesome accompaniment and adds another level of flavor to the cookies. They're also just really pretty....who doesn't want to eat a pink cookie?! Let's break these babies down.
Strawberry Cardamom Shortbread Cookies
Ingredients- makes 12 large cookies
3/4 Cup white all purpose flour
5 TBS/70 g butter, chilled and diced
1/4 Cup granulated sugar
3/4 tsp ground cardamom
1/4 cup/55 g strawberries, hulled and roughly chopped
1. Preheat oven to 350F.
2. In a food processor, mix together flour, butter, sugar, cardamom and strawberries until butter is totally incorporated. It should look like coarse bread crumbs.
3. Take mixture out of food processor and mold together with your hands. It should come together into a ball easily.
4. On a floured surface, roll out dough to about 1/8 in thickness
5. Using a round cookie cutter (or any shape you'd like!) cut cookies and use a spatula or palette knife to transfer to an ungreased cookie sheet. Sprinkle with a pinch of granulated sugar.
6. Bake for 14 minutes, cool on a wire rack. Serve with rosewater whipped cream if desired (recipe below).
Rosewater Whipped Cream
Ingredients- makes 1 cup of whipped cream
1/2 Cup organic heavy whipping cream
1 tsp Rosewater*
1 TBS confectioners sugar
1. Put heavy whipping cream in a super clean stainless steel or glass bowl. Whip, either by hand or with a hand held mixer, until very soft peaks form. It's so easy to over whip and there's nothing worse than over whipped cream! I test this by taking my whisk and seeing if the cream will hold a peak (see below), if it can, it's finished!
2. With a rubber spatula, fold in rosewater and confectioners sugar. Serve with Strawberry Cardamom Shortbread Cookies!
*There are several versions of rose water on the market and they are available at most specialty grocery stores. The main thing to look for is that the ingredients only have components of rose and water (no alcohol!). I use Alwadi rose water from Lebanon. It is available at Whole Foods. The ingredients are water, concentrated rose water and natural rose flavors. Nielsen-Massey makes a rose water that you do not want to use in this recipe as it contains alcohol and will give the cream a very strong rubbing alcohol taste.