Pistachio and Rose Shortbread Cookies
When it comes to holiday baking I like to make recipes that come together in no time, have few ingredients, and that I can make in advance. This recipe is one of them. I used a basic shortbread cookie recipe so buttery and delicious and just doctored it up with some of my favorite flavors floral notes from the rose water, citrus zest, pistachios, and elegant rose petals. The best part about this cookie not only its elegant and simple but I can freeze this dough and slice and bake when I need it.
makes 2 and 1/2 dozens
2 sticks unsalted room temperature butter
2 1/3 cups all-purpose flour (spooned and leveled)
3/4 cup confectioners sugar
1/2 teaspoon fine salt
1/2 -1tsp tsp rose water (start with half a tsp and up to 1tsp) based on your taste preference
Zest of one lemon
Zest of one orange
1 cup coarsely chopped raw pistachios
Rose petals to garnish
3 Oz white chocolate melted to drizzle the top
In a food processor, process butter, confectioners' sugar, rose water and salt until creamy. Add the flour and pulse until a dough ball forms. Stir in pistachios and lemon zest. Shape dough into two 8-inch-long logs, tightly wrap in plastic, and freeze until firm, 30 minutes (or up to 1 month). 2. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cut dough into 1/4-inch slices and transfer to parchment-lined baking sheets. Bake until cookies are set and barely golden at edges, 10 to 15 minutes, rotating sheets halfway through. Let cool completely
In the meantime melt the white chocolate. Drizzle over the completely cooled cookies, garnish with rose petals and chopped pistachios.
***Notes: Store in an airtight container, up to a week or freeze the tightly wrapped cookie logs for a month.