Rose Pistachio Shortbread Cookies
These Rose Pistachio Shortbread Cookies are the epitome of an elegant homemade treat! A buttery, subtly floral shortbread dipped in white chocolate and sprinkled with pistachios and rose petals. Perfect for cookie exchanges, afternoon tea, or gifting. For more beautiful cookies, try our Thumbprint Heart Cookies.
Servings: 30 cookies
Calories: 140kcal
Equipment
- Cookie Cutters
- Parchment Paper For easy rolling and non-stick baking.
Ingredients
- 1 cup high-quality unsalted butter, softened (227g)
- 0.66 cup granulated sugar (133g)
- 2.33 cups all-purpose flour, spooned & leveled (292g)
- 0.25 tsp fine sea salt
- 0.5 tsp pure vanilla extract
- 0.75 tsp rose water
- 3 tbsp dried culinary rose petals, plus more for garnish
- 3 tbsp heavy cream or whole milk
- 1 cup white chocolate melting wafers or chopped bar (170g)
- 1 tbsp shelled pistachios, very finely chopped
- 1 tbsp dried culinary rose petals, lightly crushed
Instructions
- In a stand mixer, combine butter, sugar, flour, salt, vanilla, rose water, and 3 tbsp rose petals. Mix on low until crumbly. Drizzle in cream and mix just until dough clumps together.
- Shape dough into a disc, wrap in plastic, and refrigerate for 20-30 minutes until firm.
- Preheat oven to 350°F (175°C). Roll chilled dough to ¼" thick. Cut into shapes with a cookie cutter. Place 1" apart on parchment-lined sheets.
- Bake for 15-18 mins until edges are just barely golden. Cool on sheet for 5 mins, then transfer to a rack to cool completely.
- Melt white chocolate. Dip each cooled cookie halfway, let excess drip off. Immediately sprinkle with pistachios and crushed rose petals. Let set.
Notes
Pro Tips: For the best texture, chill the dough for at least 20-30 minutes before rolling to prevent spreading. Use culinary-grade dried rose petals that are safe to eat. A clever dipping tip: pour melted white chocolate into a small, deep jar just wide enough for a cookie to coat it evenly and cleanly.