Pistachio Rosewater Cookies | Rosewater Shortbread Recipe | Rosewater Biscuits
Pistachio Rosewater Cookies combine the light texture of the buttery goodness from shortbread with ground pistachios and spiked up with the floral fragrance of rosewater.
Ingredients
- ½ Cup unsalted butter softened
- ¼ Cup Powdered sugar
- ½-1½ teaspoon Rose water
- 1 Cup All purpose flour
- ½ Tablespoon Corn Flour
- 1 Tablespoon Custard Powder
- 1/8 teaspoon Salt
- ¼ Cup Pistachio finely chopped
- 2 teaspoons dried rose petals Optional
- 2-3 Tablespoons Milk or as required
Instructions
- Using your stand or hand mixer, cream together butter and powdered sugar in a medium sized bowl till smooth and creamy, for about 2-3 minutes.
- Add rose water and mix till well till combined.
- Sift together flour, corn flour, custard powder and salt. Add finely chopped pistachios and rose petals (optional).
- Stir the flour mixture into the butter mixture until it comes together into a dough. Add one tablespoon of milk at a time if the dough is not coming together.
- Divide the dough into 2 equal halves. Shape each part into a log and then wrap tightly in plastic wrap. Refrigerate the logs for 1-2 hours.
- Unwrap the cookie log and allow to soften for 5-10 minutes and slice the logs into cookies.
- Place sliced cookies on a baking tray lined with a baking sheet.
- Preheat the oven to 180 degrees celsius and bake the cookies for 12-15 minutes until the edges are slightly brown.
- Remove cookies from the oven and cool on a wire rack.