Perfectly Flavored
Now I don’t have to hunt for them, I can have as much as I want. These cookies are perfect. It has just the right amount of rose flavor and a sprinkle of pistachios, just the way I like it.
Quick and Easy
I find that when I add too much pistachios to my cookies, it loses it’s crispness. It’s just probably me being crazy…who knows! My son baked some shortbread at college the other day and they were heavenly. He gave me a few tips and I followed them when baking these Rose Pistachio Shortbread Cookies. I am so in love with these cookies. It took me all of 15 minutes to prep, 30 minutes in the refrigerator and 15 minutes in the oven. That actually wasn’t too much work for delicious tasting cookies, right! These cookies were also made purely by hand. I didn’t even have to use an electric mixer. When baking cookies ensure your butter is soft. When beating your butter it must not be a struggle.
How to make the Cookies
You beat the butter and sugar until light and fluffy. Mix in the rose water, add the cornflour and little bits of the flour. You don’t want to add all the flour at once. That’s the mistake that most people make. They add all the flour and then wonder why their dough is too stiff. The moisture content in the flour changes in different seasons and also different environments determines the amount of flour you require. Although I suggest a cup of flour you may not use all of it. I had about 2 tablespoons flour remaining.
When I baked these cookies before I rolled them into logs, refrigerated and cut them. This time I did things a little differently, because as you know I like simplifying processes. I divided my dough into two, rolled them out, about 1cm thickness. I used a cookie cutter, 5cm in diameter and cut out 20 cookies. My cookies were placed on a lined cookie sheet and refrigerated for 30 minutes. I then baked them at 160 degrees Celsius for 15 minutes. They were slightly brown along the edges and you will be able to smell them when baked.
If you prefer you can dip them in some melted chocolate. I actually prefer them plain, they are so delicious they don’t need anything extra, at least in my books. From my baking experience I have noticed that any flavoring in cookies only intensifies the next day or two. If you eat a freshly baked cookie, it definitely doesn’t taste the same. Hope you love these cookies as much as I do. Happy Baking! Please drop me a comment and leave a star rating if you do try the recipe. I always appreciate your feedback.
More Cookie Recipes to try: Greek Almond Cookies Egg-Free Choc-Chip Cookies Chocolate Coconut Biscuits If you loved this, please share!
