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!
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Yosef - This American Bite says
Not only do these sound delicious, but your photograph is the perfect compliment to this recipe.
Caroline says
Rose and orange…oh, I love that combination! These cookies sound fantastic. Beautiful photo as well. :) x
Inge says
Nice variation of a shortbread recipe! I definitely would try this one since I’ve learned how to make shortbread by following Delia Smith’s recipe as I wrote it here:
http://godslover.wordpress.com/2011/10/06/my-shortbread-by-delias-recipe/
Thanks for sharing it. :)
Carolyn Chan says
Ooh I can almost smell these !
Amy says
Mmm, these sound so delicious, and fragrant! I bet your kitchen smelled amazing while making them. Gorgeous pics too :)
sweetridgesisters says
So beautiful and so sophisticated! -kate
pursuitofhappieness says
These look divine, beautiful photography :)
folkhavenkaren says
I have Orange Blossom Water that I bought on a whim but never knew how to put to use. This sounds so good!
Thank you for visiting and commenting on my blog!
Bam's Kitchen says
These cookies sound so sweet and delicate. They should add them to the high tea menu at the Peninsula Hotel in Hong Kong. I am a new follower and I love your blog. If you have a chance feel free to stop by mine at http://bamskitchen.com/ Take care
barefootandpoignant says
These cookies look fantastic! I have never been able to achieve the perfect round shorbread, I will try your method.
Deeps @ Naughty Curry says
what beautiful photographs! im gonna try this with rose water :)
sarahmryberg says
That sounds like a wonderful combination of flavours. Thanks for sharing – I can’t wait to try them!
Gluten-free Medley says
I have both rosewater and orange blossom water sitting in my cupboard, but I am going to try to convert this recipe to gluten-free, so my husband can enjoy them! Thanks for the inspiration!
cakeboule says
Love the idea of these flavour combinations. Also the composition of your photo’s – I am struggling with that!
Savory Simple says
Keep practicing! I think your photos are beautiful.
Fulanita Perez says
These were amazing. I added a wee bit of orange zest for color (not enough to overshadow the delicate flavor of the orange blossom water). Also, I must be at a different altitude, because mine were golden brown and deliciously short after about 12 minutes in the oven. I have a gas oven and live in New York City.
Jason says
These are pretty darn good, however I’m giving them to friends, they are calorie heavy!
Jennifer Farley says
Well yes, they’re cookies.