Rose Shortbread Cookies

These Rose Shortbread Cookies with salted pistachios, and cardamom are soft, tender, buttery, and melt-in-your-mouth! They are not overly sweet, too.

Hello everyone! I hope you’re doing well, and you’re ready for the weekend. Indeed, I am ready and excited as we’re having a little getaway trip for a couple of days.

Shortbread Ideas

Now, who loves shortbread and shortbread cookies, please raise your hands? That’s probably my favourite type of cookies. So far I have shared these ideas on the blog:

Lilac Shortbread Cookies

Lavender Shortbread Cookies

Cranberry Pecan Shortbread Cookies

As I am a huge fan of botanical flavours, including rose-infused, I couldn’t miss these Rose Shortbread Cookies! After all, I’ve already made these Rose Lemon Baked Donuts and these Pistachio Rose Madeleines.

Also, lately I’ve been significantly reducing sugar content for the baked goods. Just because we don’t like too sweet things. While many similar recipes suggest at least one cup of sugar (Plus other additions like chocolate), this only calls for 1/3 of the cup. With the addition of rose jam and glaze (Which of course, optional), that’s the perfect amount of sweetness.

Rose Shortbread Cookies

By the way, for this recipe you will need rose petal jam, not the syrup. Basically, we are going to use mostly petals just with a little bit of the syrup. They add a nice marble effect to the dough. Also, they make these cookies chewier and probably not as delicate as other shortbreads, but they are still melt-in-your-mouth. They also introduce a subtle rose flavour. It’s not strong, so if you want to have a distinctive botanical aroma, you can also add a few drops of rose water. For the added rose flavour and sweetness (And beautiful pastel colour), I suggest using using the rose-flavored glaze.

The additional flavours in these cookies are salted pistachios and cardamom. If you feel you want sweeter cookies, please go ahead and increase the amount of sugar. If you don’t have rose jam, it’s easy to fix. Use rose water instead, but in this case you will need to adjust the amount of flour too (1-2 spoons more, perhaps). The combination of dried petals and rose water would be good, too. Instead of the glaze you can use melted white chocolate – it’s so good with rose and pistachios! As you can see, so may options, and all are good!

I hope you like these Rose Shortbread Cookies, and you will give this idea a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers and have a weekend!

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Rose Shortbread Cookies

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Cookies

Servings

ab. 20

cookies

Prep time

10

minutes

Cooking time

30

minutes

Chilling / Glaze Setting

60-75

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Cookies:

• 1 cup butter (225 gr.)

• 3 tbsp. of rose petal jam, mostly petals and a little bit of the syrup

• ~2 cups all-purpose or pastry flour

• 3 tbsp. corn starch (or use more flour)

• 1/3 cup granulated sugar or powdered sugar

• a small pinch of salt

• a good pinch of cardamom

• a few drops of rose water (optional)

• Glaze:

• ~ 1 cup powdered sugar

• 1-2 tbsp. rose syrup (or from the jam)

• 1/2 tsp. cream (optional)

• a few drops of rose water (optional)

• 1/2 cup salted pistachios, chopped (optional)
  

• dry rose petals (optional)

Directions

• Soften the butter until almost melted. If you using the microwave, roughly cut butter will be very soft in about 30 seconds. If it’s melted -no worries, you will need to chill the dough about 15 minutes, though.
• In a bowl combine the soften butter and the rose jam (with rose water if using). Using an immersion blender, pulse it a few times to break the petals (You don’t need to completely pure them.) Stir in the sugar (powdered sugar).
• Add in the flour in 3-4 setting and the remaining dry ingredients. You don’t need the mixer, a wooden spatula will work. Mix everything until well-combined, about 30-40 seconds. The dough should look pliable and moist, not too crumbly (could be slightly crumbly on the edges – but still easily to roll out.) If you see it’s dry, add a spoon or so of the rose syrup or milk. If it’s too wet, add a spoon of extra flour. You can also chill the dough for 10-15 minutes as it firms.
• Working fast, roll the dough out. You don’t need to sprinkle it with extra flour – if the dough is a bit sticky, roll it out on some parchment paper plus lightly dust the rolling pin. Using a cookie cutter or knife, cut out the cookies. Arrange them on a parchment lined baking sheet using some space (about 1,5 cm) between them. Place the sheet in the refrigerator while preheating the oven. If your butter was melted, refrigerate it even longer, 20-30 minutes.
• Preheat oven to 325 degrees F (~165 degrees C).
• Bake the cookies, depending on their size, between 12 and 15 minutes. Personally I preferred cookies to be pale (As browning would affect already subtle floral aroma), but that’s up to you. Remove from the oven, let them cool on the baking sheet for a few minutes (They’re super crumbly when hot) then transfer to a rack to fully cook.
• For the glaze, in a separate bowl combine the powdered sugar and rose syrup (and rose water if using), until smooth. For even richer and smoother result, add the cream. Adjust the amount of powdered sugar to reach the desired consistency.
• Quickly dip the cookies (fully or halfway) into the glaze arrange on a wrack to set, and sprinkle with the additions like pistachios or rose petals if desired. I also left few cookies unglazed. Enjoy!