Pistachio Rosewater Shortbread

$- 1 cup unsalted butter, softened - ½ cup powdered sugar - 2 cups all-purpose flour - ¼ teaspoon salt - 1 teaspoon rosewater - ½ cup pistachios, finely chopped - 1 tablespoon cornstarch - Extra powdered sugar for dusting To make Pistachio Rosewater Shortbread, you need quality ingredients. Start with unsalted butter. This gives you control over the salt level. Use softened butter for easy mixing. Next, grab powdered sugar. It adds sweetness and creates a smooth texture. You will also use all-purpose flour. This flour gives the cookies structure. A touch of salt balances the sweetness. Rosewater brings a floral note to the cookies. It is a key flavor that makes them special. Finely chopped pistachios add crunch. Their green color also makes the cookies look lovely. Cornstarch is important too; it keeps the cookies tender. Finally, have some extra powdered sugar ready for dusting. This gives the cookies a beautiful finish. Each ingredient plays a role in creating a delightful treat. Now that you have the list, it’s time to bring these flavors together! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. 2. In a big mixing bowl, cream together 1 cup of softened butter and ½ cup of powdered sugar. Mix until it is light and fluffy. This step adds air and makes your cookies soft. 3. Add 1 teaspoon of rosewater into the butter-sugar mix. Stir well to combine. This gives your cookies a lovely floral taste. 1. In another bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, and ¼ teaspoon of salt. This mix helps the cookies hold their shape. 2. Gradually add the dry mix to the butter mixture. Stir until just combined. Do not overmix, or your cookies may not be as tender. 1. Fold in ½ cup of finely chopped pistachios. Make sure they are evenly spread throughout the dough. They add a nice crunch and flavor. 2. Divide the dough in half. Shape each half into a log about 1 inch in diameter. Wrap each log in plastic wrap and chill in the fridge for at least 30 minutes. This helps the cookies keep their shape when baking. 3. After chilling, remove the logs from the fridge and slice them into ¼ inch thick cookies. Place them on the prepared baking sheet with space in between. This allows them to expand while baking. 4. Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Keep an eye on them so they do not burn. 5. Let the shortbread cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. This helps them firm up. 6. Once cool, dust with extra powdered sugar for a beautiful finish. Enjoy your delightful Pistachio Rosewater Shortbread! - Ensuring butter is at the right temperature: Start with soft, room-temperature butter. This helps it mix well with sugar. Cold butter won’t cream properly, making your shortbread dense rather than light. - Measuring flour accurately: Use a kitchen scale for best results. If you measure with a cup, spoon the flour into the cup. Then level it off with a knife. Too much flour can dry out your cookies. - Overmixing the dough: Mix just until the flour disappears. Overmixing can make your shortbread tough. You want it to be tender and crumbly. - Not chilling the dough properly: Chill the dough for at least 30 minutes. This firms it up and helps the cookies keep their shape while baking. If you skip this step, they may spread too much. - Best accompaniments for Pistachio Rosewater Shortbread: Serve these cookies with a cup of tea or coffee. Their sweet and nutty flavor pairs well with warm drinks. You can also enjoy them with fresh fruit or yogurt. - Creative ways to present the cookies: Stack the cookies in a clear jar for a lovely display. You can also place them on a decorative plate. Adding a sprinkle of extra powdered sugar on top gives a nice touch. Pro Tips Chill the Dough: Refrigerating the dough helps to solidify the butter, leading to a firmer texture and better-shaped cookies. Finely Chop Pistachios: Ensure the pistachios are chopped finely for even distribution and a pleasant texture in each bite. Watch the Baking Time: Keep an eye on the cookies as they bake; they should be lightly golden at the edges but not overly browned. Dust Before Serving: For the best presentation, dust the cookies with powdered sugar just before serving to maintain their elegance. {{image_2}} You can change the taste of your pistachio rosewater shortbread easily. One fun idea is to add chocolate. Just mix in some mini chocolate chips or drizzle melted chocolate on top after baking. This gives a nice contrast to the floral taste. Another option is lemon zest. Adding a bit of lemon zest brightens the flavor. It pairs well with rosewater. Just use a teaspoon of fresh zest in the dough. You can also try different nuts. Almonds work well, too. They add a nice crunch and a unique taste. Walnuts or hazelnuts could also be great choices. If you need to make it gluten-free, switch the all-purpose flour for a gluten-free blend. Many blends work well in baking. Look for one that includes xanthan gum for the best results. For a dairy-free version, replace the butter with coconut oil or a dairy-free butter substitute. Just ensure it is softened before mixing. This keeps the texture light and tender. Dusting the cookies with powdered sugar is classic. But you can use ground pistachios for a colorful twist. It adds a nice crunch and a pop of color. If you plan to give these cookies as gifts, think about creative packaging. You could use clear bags tied with ribbons. Or place them in a pretty box with a note. These little touches make a big difference. To keep your Pistachio Rosewater Shortbread fresh, use an airtight container. Glass or plastic containers work well. Store them at room temperature for the best taste. Avoid leaving them in a warm area. If the weather is humid, it’s better to refrigerate them. This helps prevent them from becoming soft or sticky. You can freeze these cookies for later enjoyment. First, let the baked cookies cool completely. Place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Squeeze out as much air as possible. When you’re ready to eat them, thaw in the fridge overnight. For the best taste, reheat them in the oven for a few minutes. At room temperature, these cookies last about one week. If you store them in the fridge, they can last up to two weeks. Look for signs of spoilage like a change in texture or smell. If they feel soft or have an off odor, it’s best to throw them away. Enjoy your cookies while they are fresh for the best flavor! Rosewater is a flavored water made from rose petals. It has a sweet, floral taste. You can use it in many desserts and drinks. It adds a nice touch to baked goods like this shortbread. You can find rosewater in most grocery stores. Look in the baking aisle or international foods section. You can also buy it online. Always choose pure rosewater for the best flavor. Yes, you can use other nuts. Almonds add a sweet, mild flavor. Walnuts give a rich, earthy taste. Pecans will add a buttery crunch. Each nut brings its own charm. Just chop them finely, like the pistachios. This way, they blend well into the dough. Watch for the edges of the cookies. They should turn lightly golden. The center may look a bit soft, and that is normal. Another sign is the pleasant smell that fills your kitchen. Let the cookies cool on the baking sheet for a few minutes. This helps them firm up a bit. Then, move them to a wire rack to cool completely. You now have a simple recipe for delicious Pistachio Rosewater Shortbread. We covered the key ingredients, step-by-step instructions, and helpful tips. Don’t forget the mistakes to avoid and variations you can try. Store these cookies properly to keep them fresh and enjoy their great taste for weeks. With this guide, you can bake with confidence. Dive into the joy of making these treats, and impress your friends and family with your skills. Enjoy every bite!$

Pistachio Rosewater Shortbread

Delicate shortbread cookies infused with rosewater and studded with pistachios.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 18

Total Time 33

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
0.5 cup powdered sugar
2 cups all-purpose flour
0.25 teaspoon salt
1 teaspoon rosewater
0.5 cup pistachios, finely chopped
1 tablespoon cornstarch
to taste cup extra powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the rosewater and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the finely chopped pistachios until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a log about 1 inch in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes.
Remove the logs from the fridge and slice them into ¼ inch thick cookies. Place the cookies on the prepared baking sheet, leaving space between each one.
Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden.
Once baked, allow the shortbread to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, dust with extra powdered sugar for an elegant finish.

Notes

Chill the dough for better slicing and texture.

Keyword cookies, pistachio, rosewater, shortbread