Pistachio and Rose Water Shortbread
Pistachio and Rose Water Shortbread offers a delightful fusion of nutty crunch and floral sweetness, creating melt-in-your-mouth cookies that are perfect for any occasion. Their vibrant green flecks make them not just a treat for the palate but also a visual delight. Easy to prepare, these cookies are ideal for tea time or as an elegant dessert at dinner parties, guaranteed to impress your guests.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 cup shelled pistachios (roughly chopped)
- 2 cups all-purpose flour
- 1 tablespoon rose water
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Stir in the chopped pistachios and rose water until well combined.
- In another bowl, whisk together the flour and salt, then gradually add to the butter mixture until just combined.
- Shape the dough into small balls and place them on the prepared baking sheet, flattening them slightly.
- Bake for 15-18 minutes or until lightly golden around the edges. Allow to cool before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 100
- Sugar: 3g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg