Pistachio Rose Shortbread
Ingredients
- 1 cup unsalted butter (room temperature)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons dried culinary rose petals
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- ¼ cup chopped pistachios
Glaze
- ½ cup powdered sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 3 tablespoon dried culinary rose petals
- 3 tablespoons chopped pistachios
Instructions
- Preheat oven to 300°F. In the bowl of an electric mixer, combine butter and sugar together, beating for 2 minutes. Mix in roses and vanilla extract. Next, combine flour, salt, and cardamom and add to butter mixture. Mix until just blended. Press cookie dough evenly into a lightly greased 9-inch springform pan or a parchment-lined cake pan. Bake for 35 minutes. Allow cookie to cool for a few minutes. While still warm, release springform pan and slice into 16 triangles. For the glaze, mix together the powdered sugar, water, and vanilla extract until smooth. Using a pastry brush or back of a spoon, spread a thin layer of glaze on top of each cookie. Sprinkle with rose petals and pistachios. Can be stored for up to a week in an airtight container.
