These pistachio and rose shortbread cookies are deliciously buttery and crumbly with the delicate nuttiness from pistachios balanced effortlessly with the heady and floral aroma of rose water.
Shortbread is my favourite kind of cookie and what’s not to love? It’s short, crumbly and every bite delivers decadent buttery goodness that, in my books, remains unmatched by any other tea time treat! It’s a simple cookie with just a handful of ingredients, all of which, I’m sure lie in your pantry presently. However, for the sake of doing something different, I decided to flavour mine with a classic middle eastern combination of pistachios and rose – the result? Undeniably addictive!
These pistachio and rose shortbread cookies are incredibly easy to make. They’re perfect if you are a beginner in baking and are still trying to gain some confidence. I guarantee you, these cookies will be a strong weapon in your baking arsenal.
Biting into these deliciously buttery cookies, I’m transported back into the beautiful cafes of Dublin, where large rounds of buttery shortbread cookies were baked fresh every day. If at any point going to a cafe wasn’t an option, I’d ensure I had plenty of them from the supermarket at home. I’d grab a couple of these on my way to work if I was running late or savor them after dinner as a decadent treat by itself or with a handful of berries and some Greek yogurt and boy, was I sorted!
Once these pistachio and rose shortbread cookies are out of the oven, I like to let them cool. This helps develop the texture and flavour of the cookies. I like to lightly glaze these cookies once they’ve cooled completely. It’s completely optional, but I love how pretty they look once you stick a few crushed / flaked pistachios and a shower of some dried rose petals.
To add a more rose-y touch to these cookies, I make my glaze with icing sugar and rose water. It isn’t overpowering at all and adds subtle floral hints to balance the delicate nuttiness of the pistachios. You’d have to be a bit more careful if you were using rose extract instead of water as the extract would be a lot more concentrated.
Do you love shortbread cookies as much as I do? Have you tried them in a different flavour? I’d love to know!
- 150 grams salted butter, room temperature
- 75 grams icing sugar
- 75 grams pistachios
- 2 tablespoon dried rose petals
- 1 teaspoon rose water
- 175 grams all purpose flour
- 2 tablespoons icing sugar
- 1 - 2 teaspoons rose water
- flaked / crushed pistachios, as needed
- dried rose petals, as needed
- Preheat oven to 160 degrees Celsius / 325 degrees Fahrenheit
- In a stand mixer fixed with paddle / flat beater attachment, add butter and mix on medium speed until softened.
- Add sifted icing sugar into it and mix till well combined.
- Add the crushed pistachios, dried rose petals and rose water. Mix until well combined
- Sift the flour into the dough and mix only until just combined.
- Flour a work surface generously. Dump the flour onto the worktop and just work it till it comes together. Do not over mix.
- Between two sheets of parchment paper, roll the dough to roughly 1/2 inch thickness.
- Using a round cookie cutter, cut out as many circles as you can and place them on a baking sheet lined with parchment paper.
- Re-roll the rest of the dough, making sure you do not over work it and make as many shortbread cookies as you can.
- Top with pistachios and refrigerate them for about an hour and up to 2 days.
- Before putting them in the oven, use a tooth pick to prick a couple of holes. This avoids the cookies from puffing up.
- Bake for 20 - 25 minutes or until the sides of the cookies are lightly browned
- Let them cool completely.
- To make the glaze, mix together the icing sugar and rose water.
- Use a pastry brush to glaze the cookies and top with pistachios and dried rose petals while the glaze is still wet.