Rosewater Pistachio Shortbread Cookies
These Rosewater Pistachio Shortbread Cookies are fragrant, buttery, and nutty—an elegant treat perfect for any occasion!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened to room temperature
- 3/4 cup powdered sugar also known as confectioners’ sugar
- 2 cups all-purpose flour measured by spooning into cup and leveling off
- 1/2 cup pistachios raw or roasted unsalted, finely chopped
- 2 tablespoons rosewater concentrated essence
- 1/4 teaspoon salt a pinch
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare Your Ingredients
- Start by softening 1 cup of unsalted butter. Then finely chop 1/2 cup of pistachios using a sharp knife or pulse them gently in a food processor—just enough to break them down without turning them into a paste. Measure out 3/4 cup powdered sugar, 2 cups all-purpose flour, 2 tablespoons rosewater, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract. Having everything ready will make the process smooth and enjoyable.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer or a sturdy whisk to cream together the softened butter and powdered sugar until the mixture is pale, light, and fluffy. This step is crucial as it aerates the dough and helps create that melt-in-your-mouth texture.
Step 3: Add the Flavorings
- Mix in the 2 tablespoons of rosewater and 1/2 teaspoon vanilla extract to the butter and sugar mixture. These liquid ingredients will infuse the dough with a wonderful aroma and subtle sweetness.
Step 4: Incorporate the Dry Ingredients
- Gently fold in the 2 cups of all-purpose flour, 1/4 teaspoon salt, and the finely chopped pistachios. Use a spatula or your hands to combine everything until the dough just comes together. Avoid overmixing, as this can make the cookies tough.
Step 5: Shape the Cookies
- Gather the dough into a ball and transfer it onto a lightly floured surface. Roll out the dough to about 1/4-inch thickness. Use a cookie cutter or a knife to cut into your desired shapes—classic rounds or squares work beautifully for shortbread.
Step 6: Bake to Perfection
- Line your baking sheet with parchment paper or a silicone mat and place the cookies about 1 inch apart. Bake in a preheated oven at 325°F (163°C) for 18-22 minutes, or until the edges are just starting to turn golden. Keep a close eye to prevent overbaking.
Step 7: Cool and Enjoy
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Once cooled, feel free to dust them lightly with extra powdered sugar for a pretty finish.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Knife or food processor
- Cooling Rack
Notes
- Use softened, not melted, butter to maintain the perfect shortbread texture.
- Finely chop pistachios to distribute flavor evenly throughout the dough.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- For a floral decorative touch, add dried edible rose petals before baking.
- Try seasonal variations like lemon zest in spring or dipping cookies in melted dark chocolate for winter.