I had bought a bottle of rosewater to make something with and decided to start simple with something classic. I love the smell of roses and flowers but I’m still on the fence about rosewater, when it’s too much I feel like I’m eating hand lotion or perfume, but this recipe was the perfect amount. Not too much, but enough to pick up the hint of rose.
If you’re really not into rosewater, feel free to sub with something else, or just use a little of your favourite extract instead, this recipe is still for a killer shortbread so you’ll enjoy it either way!
What you need:
- 1 3/4 cups flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter
- 2 tsp vanilla extract
- 1 1/2 tbsp rose water
- 1 Tbsp water
- 1/2 cup pistachios, unsalted
In a food processor place flour, pistachios, powdered sugar and salt. Pulse until it forms a fine meal, a few chunks of pistachio is okay.
Add the rest of the ingredients. Blend until the mixture begins to form a ball.
Remove from food processor and place on a lightly floured surface. Bring together into a large ball.
Cut ball into two equal parts.
Roll out each part into a 9″ log. Tightly wrap with plastic wrap, and twist the ends to close. (kinda like wrapping a candy) Refrigerate for at least 20 minutes, up to 3 hrs.
Preheat oven to 350.
Cut cookies into 2cm thick slices and bake approximately 12-15 minutes or until they appear golden brown on the edges.
Transfer to a cooling rack and dust with additional powdered sugar once cooled.
My oven is weird and I needed a bit longer for the cooking time, and this also depends on how thick you cut the cookies so use your best judgement. Look for a lightly browned edge and dry in the center.
Serve with your favourite tea! Can be stored for a few days in an airtight container, but if you’re anything like me they’ll be gone before the end of the day!