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 1
Preheat oven to 325°F (170°C).

Step 2
In a mixing bowl, mix the flour and butter well (I use a hand mixer), until well combined.

Step 3
Fold in the caraway seeds, orange or lemon zest, rose water (optional), and powdered sugar.

Step 4
Fold in the egg and mix until smooth and incorporated.

Step 5
Make golf-size balls of dough and place on a cookie sheet at least 3 inches (7.5cm) apart.

Step 6
If 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 7
Flatten 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 8
Bake for about 18 minutes or until edges of the cookies just about begin to show brown. Let cool on a wire rack before serving.