Description
Fragrant shortbread cookies infused with rose, cardamom, and pistachio, half-dipped in white chocolate and sprinkled with dried rose petals for an elegant and romantic finish.
Ingredients
Units
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- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup finely chopped pistachios
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 teaspoon rose water
- 150g white chocolate, melted (for dipping)
- 2 tablespoons crushed dried rose petals (culinary grade)
- 1 tablespoon finely chopped pistachios (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar until light and fluffy.
- Mix in the rose water.
- In a separate bowl, whisk together flour, cardamom, and salt. Gradually add to the butter mixture until combined.
- Stir in chopped pistachios.
- Roll dough into a log or flatten into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough to about 1/4 inch thickness and cut with scalloped or round cookie cutters.
- Place on baking sheet and bake for 12–15 minutes, until edges are lightly golden. Cool completely.
- Dip half of each cookie into melted white chocolate, place on parchment, and sprinkle immediately with crushed rose petals and pistachios. Let set.
Notes
- Ensure butter is fully softened for smooth creaming.
- Chilling the dough helps the cookies hold their shape.
- Use culinary-grade rose petals only.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
