Rose Pistachio Shortbread

This might very well be the prettiest shortbread version you'll ever see flecked with specks of green pistachio and pink rose petals, a wonderful cookie for a special occasion.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 51 Calories

Ingredients

• 1 egg yolk
• 1 pinch salt
• 3 tablespoons chopped pistachio nuts
• 2 teaspoons crushed dried rose petals
• 0.75 cup all-purpose flour
• 5 tablespoons confectioners' sugar
• 0.33333334326744 cup cold unsalted butter, cubed

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Step 2

Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.

Step 3

Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.

Step 4

Combine flour, confectioners' sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.

Step 5

Remove plastic wrap from dough once it's chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.