Rose Water Pistachio Shortbread Cookies Recipe

Introduction

These rose water pistachio shortbread cookies offer a delicate floral aroma paired with the buttery richness of classic shortbread. The addition of chopped pistachios adds a delightful crunch and a subtle nutty flavor. Perfect for afternoon tea or a special treat.

Ingredients

• 1 stick unsalted butter (softened)
• 1/2 scant cup powdered sugar (sifted)
• 1 large egg (at room temperature)
• 1/8 teaspoon sea salt
• 1 teaspoon rose water
• 2/3 cup unsalted shelled pistachios (finely chopped)
• 1 cup all-purpose flour

Instructions

1. Step 1: In a medium bowl or the bowl of a stand mixer, cream the softened butter and powdered sugar together until smooth, about 1 to 2 minutes. Add the egg, sea salt, and rose water, whisking to combine.
2. Step 2: Toss in the finely chopped pistachios and beat until incorporated. Stir in the all-purpose flour and mix just until no flour streaks remain.
3. Step 3: Transfer the dough onto a piece of plastic wrap and roll it into a log shape. If the dough feels too soft, chill it in the refrigerator and re-roll after 30 minutes.
4. Step 4: Wrap the dough log tightly in double layers of aluminum foil for extra support. Chill in the refrigerator for at least 3 hours, or up to 3 days.
5. Step 5: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Unwrap the dough and slice it into approximately 1/2-inch (1 cm) thick cookies with a sharp knife.
6. Step 6: Arrange the cookie slices on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each cookie.
7. Step 7: Bake for 10 to 15 minutes, until the cookies are golden brown and set. Smaller or thinner cookies need 10–12 minutes, while larger, thicker ones may require up to 15 minutes. The cookie tops should be dry but paler than the edges.
8. Step 8: Remove the cookies from the oven and let them cool on the baking sheet before transferring to a container.

Tips & Variations

• For a stronger floral note, add a few drops more rose water, but be careful not to overpower the other flavors.
• Try substituting pistachios with finely chopped almonds or walnuts for a different nutty taste.
• If you prefer a crunchier texture, toast the pistachios lightly before chopping and adding to the dough.
• Roll the dough log more than once during chilling for a smoother texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months—thaw them at room temperature before serving. To refresh slightly stale cookies, warm them gently in an oven at 300°F (150°C) for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough log can be prepared and chilled for up to 3 days before baking. This actually helps develop the flavors and keeps the shaping easier.

What if I don’t have rose water?

If rose water is unavailable, you can substitute with a few drops of orange blossom water or a small amount of vanilla extract for a different but pleasant aroma. However, the unique floral flavor of rose water is a key part of this recipe’s charm.

Rose Water Pistachio Shortbread Cookies Recipe

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★★★★★

4.8 from 141 reviews

Delicate and aromatic rose water pistachio shortbread cookies that offer a perfect balance of buttery richness and floral fragrance, enhanced by the crunch of finely chopped pistachios. These cookies are easy to make, chilled to preserve shape, and baked to a golden finish, making them ideal for teatime or special occasions.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 12 minutes average
• Total Time: 3 hours 27 minutes
• Yield: 24 cookies (depending on thickness) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Cookies

• 1 stick unsalted butter (softened)
• 1/2 scant cup powdered sugar (sifted)
• 1 large egg (at room temperature)
• 1/8 teaspoon sea salt
• 1 teaspoon rose water
• 2/3 cup unsalted shelled pistachios (finely chopped)
• 1 cup all-purpose flour

Instructions

1. Cream Butter and Sugar: In a medium bowl or the bowl of a stand mixer, cream the softened butter and sifted powdered sugar together until smooth and fluffy, about 1-2 minutes. This aerates the mixture and ensures a tender cookie texture.
2. Add Wet Ingredients and Pistachios: Whisk in the egg, sea salt, and rose water until well combined. Then fold in the finely chopped pistachios and beat just until evenly incorporated, making sure they are well distributed.
3. Incorporate Flour: Gradually stir in the all-purpose flour, beating only until no streaks of flour remain. Avoid overmixing to keep the dough tender and crumbly.
4. Shape and Chill Dough: Transfer the dough onto a piece of plastic wrap and shape it into a log. Because the dough is soft, chill it in the refrigerator for at least 3 hours or up to 3 days, wrapped tightly in doubled aluminum foil for support. Optionally, re-roll after 30 minutes for a firmer log.
5. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
6. Slice and Arrange Cookies: Unwrap the chilled dough log and slice into 1/2 inch (1cm) thick rounds using a sharp knife. Place the cookies on the prepared baking sheet, ensuring about 1-inch (2.5 cm) spacing between each to allow for slight spreading.
7. Bake: Bake the cookies for 10-15 minutes. Smaller or thinner cookies should bake for 10-12 minutes, while larger or thicker cookies need about 15 minutes. Cookies should be golden brown with dry tops and slightly paler centers compared to the edges.
8. Cool and Store: Remove cookies from the oven and allow them to cool completely on the baking sheet before transferring to an airtight container. Store at room temperature for up to 5 days, maintaining their crisp texture and fresh flavor.

Notes

• Soft dough benefits from chilling to better retain shape during slicing and baking.
• Ensure the egg is at room temperature to help with smooth incorporation into the dough.
• Rose water is key for aromatic flavor; adjust quantity to taste but do not overpower.
• Use fresh pistachios for the best flavor and texture.
• If dough becomes too soft after chilling, return to fridge before slicing to prevent misshapen cookies.
• Store cookies in an airtight container to preserve freshness and crispness.

Keywords: rose water cookies, pistachio shortbread, floral cookies, Middle Eastern cookies, buttery shortbread, tea time treats