Rose Water Pistachio Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
