Rose and Pistachio Shortbread Cookies
Rose and pistachio shortbread cookies are a delicate fusion of buttery richness, fragrant rosewater, and crunchy pistachios. These cookies offer an elegant treat perfect for tea time, special occasions, or thoughtful gifts. Their melt-in-your-mouth texture, paired with floral and nutty notes, makes them an irresistible homemade delight.
Equipment
- Mixing bowl – For combining ingredients
- Electric mixer or whisk – To cream butter and sugar
- Rolling pin – To roll out the dough evenly
- Cookie cutter or knife – For shaping the cookies
- Baking sheet – To place the cookies for baking
- Parchment paper – To prevent sticking and ensure even baking
- Wire rack – For cooling the cookies after baking
- Plastic wrap – To wrap and chill the dough
Ingredients
- 1 cup 226g unsalted butter – Adds richness and texture
- ½ cup 60g powdered sugar – Provides a smooth texture
- 2 cups 240g all-purpose flour – Creates structure
- ½ cup 60g pistachios, chopped – Adds crunch and nutty flavor
- 1 tsp rosewater – Infuses floral aroma
- ¼ tsp salt – Balances sweetness
- 2 tbsp dried rose petals optional – Enhances visual appeal and aroma
Instructions
- In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy (about 2-3 minutes).
- Add Rosewater and Dry Ingredients:
- Stir in the rosewater and salt.
- Gradually add the flour, mixing until just combined. Avoid overmixing.
- Fold in Pistachios and Shape the Dough:
- Gently fold in the chopped pistachios (and dried rose petals, if using).
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30-60 minutes.
- Preheat the oven to 325°F (163°C).
- Roll out the chilled dough to ¼-inch thick on a lightly floured surface.
- Cut into desired shapes using a cookie cutter or knife.
- Bake to Perfection:
- Place cookies on a parchment-lined baking sheet.
- Bake for 12-15 minutes, until the edges are just lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For Extra Flavor: Sprinkle the cookies with powdered sugar, crushed pistachios, or edible rose petals before serving.
Storage Tips:
Room Temperature: Store in an airtight container for 7-10 days.
Refrigerator: Keeps fresh for 2-3 weeks.
Freezer: Store for up to 3 months and thaw before serving.
Alternative Flavors: Swap rosewater with vanilla extract for a classic shortbread version.
Storage Tips:
Room Temperature: Store in an airtight container for 7-10 days.
Refrigerator: Keeps fresh for 2-3 weeks.
Freezer: Store for up to 3 months and thaw before serving.
Alternative Flavors: Swap rosewater with vanilla extract for a classic shortbread version.