Shortbread Cookies (Rose, Pistachio & Cardamom)
These buttery shortbread cookies, flavored with rose, pistachio, and cardamom, are crispy, buttery, and so tender they'll melt in your mouth.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2½ cups all-purpose flour
- 1 cup salted butter
- ½ cup powdered sugar
- 2 tbsp heavy whipping cream ((optional))
- ¼ cup pistachios ((see notes))
- ¼ cup dried rose petals ((see notes))
- 10 pods cardamom ((see notes))
Instructions
- 1
Preheat the oven to 325 degrees fahrenheit.
- 2
Cream the butter and sugar together using the mixer paddle attachment. (see notes)
- 3
Add the flour gradually until it is completely incorporated, and you have a crumbly mixture. (see notes)
- 4
Add the pistachios, rose petals, and cardamom and mix. (see notes)
- 5
Add the cream at this point, if necessary, to help bind the dough. (see notes)
- 6
Shape the dough into a disc, wrap it in plastic, and chill for 15 minutes.
- 7
Roll out the dough into a ¼-inch thick sheet.
- 8
Use a 2¼ inch biscuit cutter and cut as many cookies as you can. (see notes)
- 9
Bake for 20 minutes, cool and serve.