Rose Pistachio Shortbread Recipe

Shortbread cookies are a beloved classic treat that can be enjoyed any time of year. But when you add a touch of rose and pistachio, the result is a delicate and elegant twist on the traditional recipe. These Rose Pistachio Shortbread cookies are not only delectable, but they also have a beautiful aroma and appearance that makes them perfect for special occasions.

The key to making these cookies stand out is using quality ingredients. The combination of buttery shortbread, fragrant ro...

Ingredients

¾ cup all-purpose flour
5 tablespoons confectioners' sugar
1 pinch salt
⅓ cup cold unsalted butter, cubed
1 egg yolk
3 tablespoons chopped pistachio nuts
2 teaspoons crushed dried rose petals

Information

Prep Time: 20 mins
Cook Time: 15 mins
Additional Time: 2 hrs
Total Time: 2 hrs 35 mins
Servings: 24
Yield: 24 cookies

Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.

Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.

Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.

Nutrition

51 cal.

Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 12mg
Total Carbohydrate: 5g
Dietary Fiber: 0g
Total Sugars: 2g
Protein: 1g
Calcium: 4mg
Iron: 0mg
Potassium: 17mg

How to Make Rose Pistachio Shortbread - A Step-by-Step Guide

Ingredients

Information

Nutrition

51 cal.

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