Elaichi Rose Shortbread Cookies



“A Grateful Meal”

To see the entire seven- course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “A Grateful Meal”.

Oh I love these cookies. While growing up when we would go to your Nani Masi’s house in Jaitu Mandi, Punjab, our daily outing to the market included a stop at the little bakery that made traditional cookies. We usually just bought the wheat flour cookies that had a very rustic taste and look to them and were perfect to dunk into our endless cups of cha (chai). But they also had a richer cookie that sometimes had bits of dried cherries in them. These cookies remind me of those treats. You can’t really dunk these ones because of the butter content and lack of a binding agent. They are meant to crumble in your mouth like shortbread is supposed to. In between sips of cha…yay.

Elaichi Rose Shortbread Cookies 

Serves 4-6 in a seven course meal

2 1/2 Cups Flour, All Purpose, Sifted

A Generous Pinch of Salt

1 Tsp Cardamom Powder

1 Cup Unsalted Butter, Softened at Room Temperature

1/2 Cup Powdered Sugar

2 Tsp Rose Water (available at Indian grocery stores)


Preheat your oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper or silpat (use silpat! stop wasting!). Whisk together the flour, salt and cardamom powder and set aside. Cream together the butter, sugar and rose water until light and fluffy. Take a spatula and fold in the flour mix into the butter mix until its all combined into a nice cookie dough. Let it sit in the fridge for an hour. When you take it out it will be a little difficult to work with because its crumbly. But grab a one inch chunk and let it warm in your hands while you roll it around into a ball and the butter will melt enough to make it bind. Place the one inch balls about two inches apart on the baking sheets. Then take a fork and make a criss cross pattern. If there are no nut allergies another great twist would be to put a pistachio or an almond in the middle without the pattern. Just press them down a bit and add the nut in the middle. Then bake for 12-15 minutes. These must cool for a while! They will crumble into a dust if you’re impatient. Let the butter in them cool down completely so that they can hold their form. And then prepare to be delighted. Enjoy…