Rose Water Pistachio Shortbread Cookies
A delicate buttery cookie with floral notes and crunchy pistachios.
Strength
Complexity
Taste
Spirit
Ingredients
- 1 cup (225g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 2 tbsp Earth Drop Rose Water
- 2 cups (250g) all-purpose flour
- ¼ tsp salt
- ½ cup finely chopped pistachios
Instructions
- Preheat oven to 325°F (165°C).
- Cream butter and powdered sugar until smooth.
- Mix in Rose Water.
- Add flour and salt. Mix until a dough forms.
- Fold in pistachios.
- Roll dough into a log, wrap, and chill for 30 minutes.
- Slice into rounds and place on a baking tray.
- Bake for 15–18 minutes until edges are lightly golden.
- Cool completely before serving.
Serving Suggestion
Dust with powdered sugar and garnish with crushed pistachios and dried rose petals.
Earth Drop Tip: Rose Water adds a refined floral aroma that pairs beautifully with nuts, butter, and pastries.
