Rose Pistachio Shortbread

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

Who loves shortbread cookies as much as me? I love a simple cookie base with fun add ins. This Rose Pistachio shortbread cookies fall short of nothing! First they are definitely the prettiest cookie I’ve ever made. Secondly, I was skeptical of the rose add ins because I am not usually one for floral flavors, but to my surprise it is a light fresh taste rather then a pronounced bold taste. The pistachios give it a nice crunch and nutty flavor. All topped with a beautiful rose petal icing.

Recipe

Makes: 30 cookies

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

Ingredients

  • Shortbread dough
    • 2 cups (254g) all-purpose flour
    • ¼ cup (28g) roasted and salted pistachios, finely chopped
    • ½ tsp kosher salt
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • ¾ cup (94g) powdered sugar
    • 2 tbsp crushed, dried, edible rose petals
    • ½ tsp rose flower water
  • Rose petal Icing
    • ¾ cup (94g) powdered sugar, plus more as needed
    • ⅛ tsp rose flower water
    • ½ tsp coconut oil, melted
    • 3 tbsp heavy cream, plus more as needed
    • ⅛ tsp kosher salt
    • 1 ½ tsp crushed, dried, edible rose petals

Directions

  1. Mix the dough: In a medium bowl, whisk together the flour, pistachios, and salt. Set aside.
  2. Place the butter, powdered sugar, and rose petals in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed for about 3 minutes, until very smooth with no visible chunks of butter.
  3. Use a silicone spatula to scrape down the bowl, then add the rose flower water and mix until just incorporated. Add the flour mixture and mix until completely incorporated. Remove the dough from the bowl and shape into a square log approximately 1 ¾ inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 40 minutes. You can mix and shape the dough up to 2 days in advance and store it in the refrigerator until 1 hour before you intend to roll out the dough. Alternatively, you may freeze the dough for up to 3 months, then let it thaw in the refrigerator overnight before proceeding with the recipe. 
  4. Preheat your oven to 350˚F. Line two baking sheets with parchment paper.
  5. Remove the dough from the refrigerator, unwrap it, and place on a cutting board. Using a sharp chef’s knife, slice the cookies about ¼ inch thick. Carefully transfer them to the parchment-lined baking sheets.
  6. Place the baking sheets in the oven and bake for 16 to 18 minutes, until the edges are just slightly golden.
  7. Remove the baking sheets from the oven and transfer the cookies to wire racks to cool.
  8. Make the icing: While the cookies are cooling, in a medium bowl whisk together the powdered sugar, rose flower water, coconut oil, cream, and salt until very smooth. The texture should remind you of Elmer’s glue. If the icing seems a little dry, whisk in a small splash of heavy cream. If it seems too wet, whisk in powdered sugar, 1 tbsp at a time. Stir in the rose petals.
  9. Once the cookies have fully cooled, use a small offset spatula or knife to spread a very thin, even layer of icing across the tops of the cookies. It should be carefully smoothed, not gloppy. Return the cookies to the baking sheets to give the icing a chance to set up before serving. Store the iced cookies in an airtight container for up to 1 week.

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