Description
These rose cardamom pistachio shortbread cookies are buttery, melt in your mouth, shortbread cookies dipped in a shiny layer of rose flavoured glaze and will dazzle at your next celebration! These cookies are delicate, buttery, crisp, and perfect for Valentine’s Day celebrations!
Ingredients
Scale
SHORTBREAD COOKIES
- 218g (1¾ cups) all purpose flour, spooned and levelled
- ½ teaspoon kosher salt
- 1 teaspoon ground cardamom
- 170g (¾ cup) unsalted butter, at room temperature
- 100g (½ cup) granulated or caster sugar
- 1 teaspoon pure almond or vanilla extract
ROSE GLAZE
- 120g (1 cup) powdered sugar, sifted
- 2 tablespoons whole milk or heavy cream, at room temperature
- 1 teaspoon full fat greek yogurt, at room temperature
- ½ teaspoon rose extract or rosewater
- 2 drops pink gel food coloring
- crushed pistachios, to top the cookies
Instructions
- Preheat the oven to 350° F and line two cookie sheets with parchment paper.
- In a small bowl, whisk together the flour, cardamom and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until the mixture is fluffy and pale yellow. Add the almond extract. Then, add the flour a cup at a time, until you have a crumbly dough that’s starting to come together.
- Turn the dough onto a pastry or cutting board. Press the dough together with clean hands until you have a smooth ball of dough. Cut the dough into two, and flatten each portion into a 1/2” disc. Wrap with plastic wrap, and freeze for about 15 minutes or refrigerate for 30 minutes.
- On a lightly floured surface, roll each disc of dough until it’s 1/4” thick. Cut out an even number of 3” hearts with a cookie cutter.
- Place the cookies 1” apart on the prepared sheets, and bake for 8-10 minutes, until the bottoms and edges are lightly browned. Let cool for about 5 minutes on the pan, and then move the cookies to a wire rack to completely cool.
- In a small bowl, mix together milk, rose extract, yogurt and powdered sugar. Add a drop or two of pink gel coloring. Set aside.
- Dip the cookies into the rose glaze to get the pattern you can see in the pictures above. To do this, dip either half of the cookie into glaze, or the entire cookie into the glaze supporting it with a fork.
- Top the glazed part of the cookies with crushed rose petals and pistachios.
- Store cookies in an airtight container upto 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Rose, Cookies
- Method: Baking
- Cuisine: Persian
Keywords: rose pistachio cookies, rose pistachio shortbread cookies, cardamom rose cookies