Cardamom Rosewater Shortbread Cookies

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.

Add the ground cardamom, rosewater, and salt to the butter mixture. Mix well to combine.

Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough should come together to form a ball.

Turn the dough out onto a lightly floured surface. Roll out the dough to about 1/4 inch thickness.

Use cookie cutters to cut out desired shapes, or use a knife to cut into squares or rectangles. Reroll scraps as needed.

Place the cookies onto the prepared baking sheet, leaving a little space between each.

Sprinkle with granulated sugar (optional).

Bake for 18-20 minutes, or until the edges are lightly golden brown. The cookies should still be pale in the center.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to a week.