Rose and Pistachio Shortbread Cookies

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!

Pretty rose pistachio cardamom shortbread cookies

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 😊

Stack of pistachio shortbread cookies with pistachio and rose petals

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.

Ingredients to make rose pistachio and cardamom shortbread cookies
Briefly kneading the shortbread dough to bring it together

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.

Once rolled out, the cookies are stamped out before chilling and baking
The shortbread cookies are dipped in white chocolate for extra indulgence
Adding finishing touches by sprinkling on dried rose petals and chopped pistachio onto the shortbread for decoration

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

Such pretty cookies! These rose pistachio cardamom cookies are always a hit

Recommended equipment and ingredients I used *

Hand mixerMixing bowl
Cookie cuttersRose petals
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Rose and Pistachio Shortbread Cookies

5 from 4 votes
Recipe by movers and bakers Course: Cookies + BiscuitsCuisine: BritishDifficulty: Easy
Servings

20

servings
Prep time

20

minutes
Cooking time

12

minutes
Calories

194

kcal
Chilling time

60

Total time

1

hour 

30

minutes

Buttery and delicate, it’s hard to stop at just one of these rose and pistachio shortbread cookies!

Ingredients

  • For the shortbread cookies
  • 200 g (¾ cup + 2 tbsp) unsalted butter, at room temperature

  • 100 g (½ cup) caster sugar

  • 40 g ( cup) pistachios, chopped

  • 1 tsp rose water

  • 1 tsp (½ tsp if freshly ground, as more potent) cardamom powder

  • 300 g (1¾ cups + 2 tbsp) plain (all-purpose) flour, sifted

  • For the decoration (optional but so good!)
  • 120 g (½ cup + 3 tbsp) white chocolate

  • 20 g (2 tbsp) pistachios, chopped

  • dried rose petals

Directions

  • Cream together your butter and sugar until well combined and pale. Add in the chopped pistachios and rose water and mix again. Pop in your cardamom and flour and mix again until it clumps together.
  • Tip your mixture onto your work surface and use your hands to bring it together into a smooth dough. Roll out your dough to about ¾-1″ thick, then stamp out some cookies using a cutter and place on a baking tray. Once you’ve stamped out as many cookies as you can, squish your dough back together and repeat the rolling and stamping to use it all up. Pop your baking tray in the fridge to chill for an hour.
  • When you’re ready to bake, preheat your oven to 180C/350F and line a couple of baking trays with parchment paper. Once your oven is hot, place your chilled cookies on the trays, leaving a little space between each cookie, and bake for 12-13 minutes until the edges are slightly golden. Cool for a few minutes on the tray before transferring to a cooling rack to cool completely.
  • For the decoration, simply melt your white chocolate (I do this in short bursts in the microwave, stirring in between each heating), then dip one part of each cookie into your melted chocolate before laying on a sheet of parchment. While the chocolate is still liquid, sprinkle on some of your chopped pistachios and rose petals, then leave to set. Enjoy!

Recipe Video

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3 Comments

  1. The best shortbread recipe I have ever tried! It’s so buttery and tasty. And of course cardamom, rose and pistachios make such a perfect addition to it.

  2. Julia Grochal

    The best shortbread recipe I have ever tried! It’s so buttery and tasty. And of course cardamom, rose and pistachios make such a perfect addition.

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