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Rose Pistachio Shortbread
Rose Pistachio Shortbread
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
155 minutes
Stunning pistachio and rose petal shortbread cookies - perfect for any celebration!
Ingredients:
  • 0.75 cup all-purpose flour
  • 5 tablespoons confectioners' sugar
  • 0.33333334326744 cup cold unsalted butter, cubed
  • 3 tablespoons chopped pistachio nuts
  • 2 teaspoons crushed dried rose petals
Instructions:
  • In a bowl, mix flour, confectioners' sugar, and salt. Add cubed butter and blend until mixture resembles fine bread crumbs. Stir in egg yolk until dough forms. Fold in pistachios and rose petals.
  • Shape the dough into a 1-inch diameter, 10-inch long log. Wrap in plastic wrap and refrigerate for 2 hours, or up to 5 days if preparing in advance.
  • Preheat the oven to 325°F (165°C) and prepare a baking sheet with parchment paper.
  • Peel away the plastic wrap from the chilled and firm dough. Slice into 1/4-inch rounds and arrange on the baking sheet.
  • Bake until shortbread turns light golden, around 15 minutes. Cool and store in an airtight container.

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