These fragrant rose and orange blossom shortbread cookies are easy to make and perfect for dipping in tea or enjoying by themselves!
I love going to High Tea every now and then with friends. Tea rooms are full of elegant touches that create a pleasant atmosphere for girl time. Everyone is served their own pot of tea and tiered trays full of mini sandwiches and desserts. It’s a great way to enjoy a few hours on the weekend.
I’ve had rose and orange blossom water sitting in my pantry for a few months after picking them up at Dean and Deluca. When I made lavender shortbread cookies I realized they would work perfectly in the same recipe. Now I just have to master mini sandwiches and I’ll be able to host High Tea at home!
These rose and orange blossom shortbread cookies are cut smaller than the lavender cookies so that they’re the perfect dipping size. I also divided the batch in half after creaming the butter and sugar before adding additional ingredients. This recipe makes quite a few shortbread cookies, so a half batch of each flavor is plenty (for me).
Rose and Orange Blossom Shortbread Cookies
Ingredients
- 3/4 cup unsalted butter, cubed and at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 teaspoon rose water OR orange blossom water
- 1 3/4 cup all purpose flour
Instructions
- Cream the butter, sugar and salt in a stand mixer on medium-high until light and fluffy. If you're making a half batch of each flavor, divide the mixture and set one half aside. Also, make sure to divide the rest of the ingredients in half.
- Add the vanilla and one of the waters, then lower the speed and slowly add the flour until the dough is combined.
- Roll the dough tightly in plastic wrap and chill in the fridge for at least an hour, or until the butter firms up. You can speed up the process by using the freezer.
- Roll out the dough to around 1/2 inch thick. I rolled it in between 2 sheets of parchment paper, which isn’t essential but helps avoid a mess and keeps the dough smooth.
- Using a cookie cutter, cut dough into rounds and then place them on a sheet tray covered with parchment. Roll the excess scraps in a ball and repeat the process until you have used all the dough.
- Chill the dough for at least 30 minutes.
- Bake for 25-30 minutes for 350 degrees F, or until lightly golden on top. Allow to cool to room temperature.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
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Radhika says
Dear Savory Simple,
I have rose and orange blossom water (burning a hole in my refrigerator, in your words :) and I am so glad to find “one” “eggless” recipe that can use both!
Sawsan@ Chef in disguise says
Rose water is one of my favorite flavors…I look forward to trying these
cookinginsens says
I don’t often eat cookies but if I just had to have one, I’d want one of these.
foodblogandthedog says
I love both those Middle Eastern flavours so much I would have to make a batch of each too! Afternoon tea is so lovely, the best ones I’ve had were in Dubai believe it or not, the mini pastries were exquisite and light (so you could eat them all!!!). The latest thing is serving tea cocktails in place of tea: earl grey, gin & lermon is The Royale apparently, created for the Royal Wedding this year. A fab idea don’t you think?
movita beaucoup says
One of my students told me that her family runs a little cafe and that they have HIGH TEA there every day. Now I think I should make these cookies, put them in a little box, deliver them to that family, and get invited to HIGH TEA EVERY DAY.
Minding My Nest says
these sound so lovely. i’ve only been to one “tea” (hosted by an English friend of mine) and i fell in love with dainty cookies like these. oh and clotted cream too. :)
Christine says
Ooh, I love orange blossom and rose water — and, whatdyaknow — I love shortbread, too!
I just keep staring at that photo… that teacup looks so lovely and delicate, the cookies look so perfect! :)
animalartist says
I’m not a big cookie fan, but shortbread is another story. I knew as soon as I saw the title of this post I’d have to download and make these! Thanks so much!
infinebalance says
These look so pretty!
Kay aka Babygirl says
This Rose and Orange Blossom Shortbread Cookie recipe looks amazing. You have definitely outdone yourself.. Great post
Sophie33 says
MMMMMMM,…Your original cookies look so pretty & lovely!
Perfect for Christmas! :)
Liz Tesar says
YUMM! These look delish!
teenylittlesuperchef says
Oh man, I wish you had posted this recipe about a month ago when I was hosting a tea party at my house for my mom’s birthday. These would have been perfect. Not that I’m totally bummed, though. I can make them today and instead of having to share them with a bunch of old broads, I can eat them all myself :)
Thanks for the great recipe! I just hope I can get my paws on some rose or orange blosson water. Surely they must sell it somewhere around here, right?
Savory Simple says
I’m sure! Read through the comments. People posted all kinds of great suggestions about where to find them.
cjdelgrosso says
My daughter loves shortbread cookies. I am definitely going to make this one!
thelegaltart says
Gorgeous fragrant beauties. I love high tea as well. I think it is the mini food that i love!