Rasmalai Shortbread Cookies
By SobeysInspired by the flavours of Rasmalai, an Indian dessert, these sliced shortbread cookies feature saffron, spices and pistachios. Try them at home today!Time and servings
Ingredients
12 total- 1 tsp orange blossom water 5 mL
- ¼ tsp crumbled saffron 1mL
- 2½ cups all-purpose flour 625 mL
- ½ tsp baking powder 2 mL
- ½ tsp sea salt 2 mL
- ½ tsp ground cinnamon 2 mL
- ½ tsp ground cardamom
- 1 cup unsalted butter, at room temperature 250 mL
- ¾ cup granulated sugar 175 mL
- 1 large egg
- ½ cup pistachios, chopped 125 mL
- 3 tbsp coarse sugar 45 mL
Directions
5 stepsStep 1
Combine orange blossom water with saffron in a small bowl. Stir flour with baking powder, salt, cinnamon and cardamom in a medium bowl. Set aside.
Step 2
Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg and saffron mixture. Gradually beat in flour mixture, then pistachios, until just combined.
Step 3
Gather dough into a ball. Divide dough in half, then roll each portion into a 2 in. (5 cm)-wide log. Roll each log in coarse sugar, pressing lightly so they stick. Roll logs individually in waxed or parchment paper and twist ends. Chill until firm, about 1 hr or overnight.
Step 4
Position rack in centre of oven, then preheat to 175°C (350°F). Line 2 baking sheets with parchment.
Step 5
Slice chilled logs into ¼ in. (5 mm) rounds and arrange 1 in. (2 cm) apart on prepared sheets. Bake until cookies are lightly golden, 10 to 12 mins. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.