Buttery, crumbly shortbread– what could be better? Oh, I know– shortbread with orange zest, poppy seeds and rosewater! SO DELICIOUS. And pretty! Two of my favorite things.
ORANGE, POPPYSEED AND ROSEWATER SHORTBREAD
2 c all purpose flour
1 c almond flour
1 c fine rice flour
1 c powdered sugar
1/2 t salt
2 c unsalted butter, softened
2-3 T rose water
1 T poppy seeds, plus more for decorating
1 1/2 t dried rose petals
zest of one orange
Preheat the oven to 350 degrees. Have a loaf pan lined with parchment paper ready, allowing the paper to overhang on both sides of the pan.
In the bowl of a stand mixer fitted with the paddle attachment add flours, powdered sugar, and salt. Mix to combine. Next, with the motor off, add the remaining ingredients into the mixing bowl. Slowly turn the mixer back on and mix until the dough is uniform. Place the dough in your prepared pan, making sure to press in the dough. Sprinkle with extra poppy seeds, if desired. Before placing it in the oven, cut the prepared dough in half lengthwise while it is in the pan. This will enable you to cut squares more easily after it is baked. Bake for 70 minutes. Leave the oven on and let the cookies cool in pan for 10 minutes. Using the parchment paper as handles, lift the cookies out of the pan onto a cutting board. Cut each rectangle into 1″ thick slices. They will be a little doughy in the center- this is okay. Carefully place them on a sheet pan. Return the cookies to the oven for 10 minutes to finish baking.