Pistachio Rose Shortbread by Sheri Silver |@sherisilver

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
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  1. 1 cup (2 sticks or 16 tablespoons) unsalted butter, room temperature
  2. 1/2 cup granulated sugar
  3. 2 tablespoons + 2 tablespoons edible dried rose petals, divided
  4. 2 cups flour
  5. 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)
  6. 1 1/2 cups confectioner’s sugar
  7. 2 – 3 tablespoons orange juice, milk or water
  1. 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).
  2. 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).
  3. Pre-heat the oven to 300 degrees.
  4. 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.
  5. 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.
  6. 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.
  7. 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/
Sheri’s been writing her blog for over 8 years now, sharing recipes, kitchen tips, gardening advice and her very favorite places in New York City. She love doughnuts more than souffles, burgers more than file mignon, and coffee malteds most of all.

Check her out on: www.sherisilver.com and on Instagram @sherisilver


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