Unique Rosewater Pistachio Shortbread

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Delicate floral cookies with a buttery crunch and old-world charm

📌 A Tea-Time Treat with Fragrant Elegance

There’s something about rosewater that feels like stepping into a memory—gentle, romantic, and slightly nostalgic. When paired with buttery shortbread and crunchy pistachios, it becomes something truly special: a cookie that’s tender, fragrant, and just a little fancy. ✨

These cookies are inspired by the tea trays of my childhood—small, dainty treats that felt like treasures. But they’re also sturdy enough to tuck into a tin and gift to someone you love. The rosewater brings a subtle floral note, while chopped pistachios add color, texture, and a soft green that looks just right for spring.

If you’ve never baked with rosewater before, don’t worry—a little goes a long way. The flavor is light, never perfumey, and it pairs beautifully with tea, coffee, or a quiet moment in the garden.

💗 Why You’ll Love This Recipe

• 🌸 Beautiful balance of floral and buttery flavors
• 🫖 Lovely for gifting, brunch trays, or tea parties
• 💚 Pistachios add crunch and a soft spring color
• 🧈 Slice-and-bake method = no cookie cutters needed
• 💐 Keeps well for several days—great for make-ahead

⏱️ Quick Reference

Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 12–14 minutes
Total Time: ~1 hr 35 minutes
Servings: 24 small cookies
Dietary Info: Vegetarian

Key Ingredients at a Glance:

• Unsalted butter
• Rosewater
• Powdered sugar
• All-purpose flour
• Chopped pistachios

🍪 Ingredients

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 ½ tsp rosewater (culinary grade)
• 1 ¾ cups all-purpose flour
• ¼ tsp salt
• ½ cup shelled pistachios, finely chopped
• Optional: additional pistachios or edible rose petals for topping

👩‍🍳 Step-by-Step Instructions

1. Make the Dough

• In a mixing bowl, cream together butter and powdered sugar until light and fluffy.
• Stir in rosewater and salt.
• Add flour gradually, mixing just until a soft dough forms.
• Fold in chopped pistachios.
• Shape dough into a log about 2 inches thick, wrap in parchment or plastic wrap, and refrigerate for 1 hour.

2. Slice and Bake

• Preheat oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• Slice dough into ¼-inch rounds and place on the sheet, spacing about 1 inch apart.
• Optional: Press a few extra pistachio pieces or dried rose petals onto the tops.
• Bake for 12–14 minutes, or until edges are just golden.
• Let cool on the pan for 5 minutes, then transfer to a wire rack.

🍽️ Serving & Pairing Ideas

• Serve with chamomile, mint, or black tea
• Package in a tin or cellophane bag tied with twine and a tag
• Add to a Mother’s Day dessert board alongside panna cotta and shortcakes

🧊 Storage & Make-Ahead Tips

• Store in an airtight container at room temp for up to 5 days
• Dough can be made ahead and frozen for up to 1 month
• Baked cookies freeze well for 1–2 months—just thaw before serving

🌷 Final Thoughts & Call to Action

These cookies are soft-spoken and quietly beautiful—just like many of the women we’re honoring this Mother’s Day. The kind of treat that slows you down and fills your kitchen with a gentle sweetness.

If you bake a batch (or gift a tin), tag me @southernsoilsunshine—I’d love to see your rosewater bakes bloom. 🌸

More floral favorites:
👉 Blueberry Mint Galettes
👉 Chamomile Citrus Tea Cakes
👉 Pressed Flower Sugar Cookies