A sweet, buttery shortbread that's light, crisp, and perfectly crumbly.
2 cups (240g) all-purpose flour
1 cup (2 sticks, 1/2 pound, 227g) unsalted butter, at room temperature
2 teaspoons toasted caraway seeds
zest of 1 small orange OR 1 large lemon
1 1/2 teaspoons rose water (optional)
3/4 cup (85g) powdered sugar
1 large egg
Step 1Preheat oven to 325°F (170°C).
Step 2In a mixing bowl, mix the flour and butter well (I use a hand mixer), until well combined.
Step 3Fold in the caraway seeds, orange or lemon zest, rose water (optional), and powdered sugar.
Step 4Fold in the egg and mix until smooth and incorporated.
Step 5Make golf-size balls of dough and place on a cookie sheet at least 3 inches (7.5cm) apart.
Step 6If you’re working in a hot kitchen, and the dough appears too sticky, chill the tray for 30 minutes before popping in the oven.
Step 7Flatten the tops of the balls (don’t flatten too much as they spread out when baking) and create texture on top (Kayani uses a lovely stamp, but I settle for my mom's preferred method—the fork!).
Step 8Bake for about 18 minutes or until edges of the cookies just about begin to show brown. Let cool on a wire rack before serving.