When I think of dairy I think of BUTTER – and there is nothing more buttery (and delicious, IMHO) than shortbread. Just a few simple ingredients, a press in the pan and you’ve got buttery, crumbly, heavenly cookies. I jazzed these up with some chopped pistachios and edible roses, and topped them with an orange-laced glaze!
Pistachio Rose Shortbread
2019-06-21 01:36:34
Ingredients
- 1 cup (2 sticks or 16 tablespoons) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons + 2 tablespoons edible dried rose petals, divided
- 2 cups flour
- 1/3 cup + 2 tablespoons roasted and salted pistachios, finely chopped and divided (note: if you eliminate the pistachios or use unsalted, add 1/4 teaspoon kosher salt with the flour)
- 1 1/2 cups confectioner’s sugar
- 2 – 3 tablespoons orange juice, milk or water
Instructions
- Beat the butter and sugar till fluffy. Scrape down the sides, add 2 tablespoons of the rose petals and beat till combined. Scrape down the sides and add the flour; beat till combined. Add 1/3 cup of the pistachios and beat till just combined. Scrape down the sides and transfer to a 9″ fluted tart pan with removable bottom (if you don’t have a tart pan you can use a 9″ round cake pan or springform pan; line the bottom with parchment paper for easy removal of the shortbread).
- Cover the dough with plastic wrap and use a flat-bottomed glass or measuring cup to press the dough in evenly. Keep covered and refrigerate for at least 30 minutes (or overnight).
- Pre-heat the oven to 300 degrees.
- Use a knife to cut the dough into 16 wedges. You want to cut the dough all the way through. Prick each wedge with a fork or metal skewer – this is called “docking”, and it allows steam to escape during baking so that the dough doesn’t puff up and inflate.
- Bake shortbread for 45 – 50 minutes, or till golden brown and firm. Transfer to a wire rack, wait 5 minutes and cut through each slice (wipe the knife clean between each cut). Let cool completely in the pan. When cooled, remove from pan and return to the wire rack – set the rack over a piece of foil or waxed paper.
- To make the glaze, whisk the confectioner’s sugar and 2 tablespoons of juice, adding more sugar or juice as needed till a thick smooth glaze is achieved.
- Working with one wedge at a time, dip the top into the glaze, allowing any excess to drip off. After you’ve glazed 4 wedges, sprinkle with the reserved pistachios and rose petals (use a combination of a few whole petals and petals that you’ve crushed between your fingers). Let set completely before serving (may be frozen for longer storage).
KosherGuru - Bringing Anything and Everything Kosher to the Masses https://thekosherguru.com/
Check her out on: www.sherisilver.com and on Instagram @sherisilver
