Rose and Pistachio Shortbread Cookies

Follow our step-by-step guide on how to make Rose and Pistachio Shortbread Cookies.

1. Step 1

   Begin by mixing all-purpose flour, confectioners' sugar, and a pinch of salt in a bowl.

2. Step 2

   Next, add cold, cubed unsalted butter to the dry ingredients.

3. Step 3

   With your fingertips, gently rub the butter into the mixture until it achieves a texture akin to fine breadcrumbs.

4. Step 4

   Incorporate the egg yolk, stirring until a cohesive ball of dough forms.

5. Step 5

   Delicately fold in the chopped pistachios and crushed rose petals, ensuring they are evenly distributed throughout the dough.

6. Step 6

   Shape the dough into a log, roughly 1 inch in diameter and 10 inches long.

7. Step 7

   Wrap this log in plastic wrap and refrigerate for a minimum of 2 hours, or up to 5 days if you’re planning ahead.

8. Step 8

   Preheat your oven to 325°F (165°C) and prepare a baking sheet by lining it with parchment paper.

9. Step 9

   Once the dough is chilled and firm, unwrap it and slice the log into 1/4-inch thick rounds, arranging them on the prepared baking sheet.

10. Step 10

    Bake in the preheated oven for about 15 minutes, or until the shortbread turns a light golden hue.

11. Step 11

    Allow the cookies to cool completely before storing them in an airtight container, where they will remain fresh and delightful for your enjoyment.