My rose and pistachio shortbread cookies are buttery and delicious, packed with all the beautiful flavours of delicate rose, earthy pistachio and fragrant cardamom. Yum!
All the beautiful flavours
If you know me, you’ll know that for me flavour is as important as the way my food looks. I love all the pretty, of course, but actually when it comes to it, flavour matters! I love the combination particularly in these rose and pistachio shortbread cookies: the floral rose, earthy pistachio and light warmth of the cardamom just blend together to make some of the most delectable cookies ever!
In fact, I love these three ingredients together so much, I’ve actually shared them before, in the form of my rose pistachio and cardamom loaf cake. Like the cake, this too is an eggless recipe, so could quite easily be made vegan if you wished too 😊
How to make my rose and pistachio shortbread cookies
These come together in super quick time! First, cream together your butter and sugar, then mix in the pistachios and rose water before sifting in the flour and cardamom and mixing together. Using your hands, press your dough together and knead slightly just to bring it together into a smooth dough.
Roll out your dough to about 1″ thickness before stamping out your cookies. Bring your scraps together, reroll and restamp out until you have used all your dough. Chill these cookies for at least an hour (this will firm up the butter to stop your cookies from losing their shape), then bake.
And finally, once baked and cooled, you have the option to make your cookies look extra pretty by dipping in white chocolate and sprinkling with some chopped pistachios and dried rose petals.
That’s a wrap! Beautiful rose and pistachio shortbread cookies, perfect for sharing, gifting or just because!
Thanks for joining me today, my friends. Happy baking! x