• Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 10

Rosewater Pistachio Shortbread Cookies

  • Recipe Submitted by on

 Ingredients List

  • 115g (1 stick | 4 oz) unsalted butter, softened
  • 50g (1/3 cup) powdered sugar, sifted
  • 1 large egg, at room temperature
  • 1/8 teaspoon sea salt
  • 1 teaspoon rose water
  • 70g (1/2 cup) unsalted shelled pistachios, finely chopped
  • 140g (1 cup) all-purpose flour
  • a handful of granulated sugar for rolling cookies


Cream butter and sugar in a medium bowl (or bowl of your stand mixer). Keep beating until smooth. Whisk in the egg, salt and rose water. Then toss in the pistachios and beat until incorporated. Lastly, stir in the flour and beat until no spots of flour are left.

Roll dough into a log. (It’ll be soft, so you can chill it in the fridge and roll it again 30 minutes later.) Wrap the log in plastic wrap and foil, chill in the fridge for at least 3 hours or up to 3 days.

When you are ready to bake the cookies, preheat the oven 180°C (350°F). Line a baking sheet with parchment paper. Unwrap the cookie log and roll it in granulated sugar. Using a sharp knife, slice log into cookies, about 1-cm (1/2 inch) thick. Place cookies on the baking sheet, leaving about 2-cm (1 inch) space between them.

Bake cookies for 10-15 minutes, until they’re golden brown and set (their tops should be dry, not wet). Bigger thicker cookies need about 15 minutes, while smaller (or thinner) cookies need 10-12 minutes.

Remove cookies from the oven and let cool. Store in an airtight container for up to 5 days.

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