A sweet surprise — rose and pistachio shortbread cookies

These traditional shortbread cookies combine two Middle Eastern flavors — rose and pistachio — in a recipe that is bound to become a favorite!

These traditional shortbread cookies combine two Middle Eastern flavors — rose and pistachio — in a recipe that is bound to become a favorite. So the next time you’re looking for edible gifts or hosting loved ones, try these rose and pistachio shortbread cookies. Shortbread cookie batter can be frozen or refrigerated beforehand, and needs to be baked only 15 minutes prior to serving.
Ingredients:
• 1 ½ sticks cold butter (cut into cubes)
• 2 cups all-purpose flour
• 1 egg
• ½ cup granulated sugar
• ½ cup chopped pistachios
• ¼ cup dried rose petals
• 1 teaspoon rose essence or vanilla
• ¼ teaspoon salt

Method:
1. Cream butter and sugar in a mixing bowl until light in color.
2. Add egg and rose or vanilla essence, and mix well.
3. Add flour to the wet mixture and mix well. The mixture should be dough-like at this stage.
4. Fold in the pistachios and rose petals. Reserve a few rose petals for garnishing.
5. Scoop the dough out of the mixing bowl.
6. Dust a work surface with flour or alternatively, place cling wrap on a work surface.
7. Roll dough into a log. Cover completely with cling film wrap and refrigerate cookie dough for three hours or more.
8. When getting ready to bake, preheat oven to 350 F for 15 minutes.
9. Unwrap from cling wrap and slice into ¼ inch round disks, followed by rolling the slices to smoothen the edges.
10. Place on baking sheet and garnish with the remaining rose petals.
11. Bake for 15-18 minutes.
12. Cool on the baking sheet and store in an airtight container, ready for tea time!

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