These elegant Pistachio Rosewater Shortbread Cookies are buttery, crisp, and delicately perfumed with rosewater. Crushed pistachios add a nutty crunch and vibrant color, making them perfect for tea time, edible gifts, or romantic occasions. The flavor is subtle and floral—not overly sweet—and the texture is melt-in-your-mouth tender.
Yields 24 Servings Servings Quarter (6 Servings) Half (12 Servings) Default (24 Servings) Double (48 Servings) Triple (72 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Dough
1 cup unsalted butter, softened
⅔ cup powdered sugar
1 ½ tsp rosewater (adjust to taste)
½ tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
½ cup finely chopped pistachios, plus extra for topping
Optional Garnish
Extra chopped pistachios
Edible dried rose petals
Light dusting of powdered sugar
Make the Dough
1
In a mixing bowl, cream butter and powdered sugar together until light and fluffy (2–3 minutes).
Add rosewater and vanilla , and beat to incorporate.
Gradually add flour and salt , mixing until just combined.
Stir in the chopped pistachios . Dough should be soft but not sticky.
Chill
2
Divide dough into two logs (about 2 inches thick) or flatten into a disc.
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes . This helps the cookies hold their shape.
Slice or Roll
3
Preheat oven to 325°F (165°C) .
Line a baking sheet with parchment paper.
Slice dough logs into 1/4-inch rounds or roll out to 1/4 inch thick and cut with cookie cutters.
Place on prepared baking sheet. Sprinkle with extra pistachios and/or crushed rose petals , if desired.
Bake
4
Bake for 13–15 minutes , or until edges are just turning golden (don’t overbake).
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve or Store
5 Enjoy these cookies plain or dust with powdered sugar. Store in an airtight container at room temperature for up to 5 days.
Tips & Variations
6
Go easy on rosewater —it’s strong. Start with 1 tsp and add more if desired.
Fancy touch: Dip one half of each cookie in white chocolate and sprinkle with pistachios.
No rosewater? Use orange blossom water or just vanilla for a different vibe.
Freezer-friendly: Dough can be frozen for up to 2 months.
Ingredients For the Dough
1 cup unsalted butter, softened
⅔ cup powdered sugar
1 ½ tsp rosewater (adjust to taste)
½ tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
½ cup finely chopped pistachios, plus extra for topping
Optional Garnish
Extra chopped pistachios
Edible dried rose petals
Light dusting of powdered sugar
Directions Make the Dough
1
In a mixing bowl, cream butter and powdered sugar together until light and fluffy (2–3 minutes).
Add rosewater and vanilla , and beat to incorporate.
Gradually add flour and salt , mixing until just combined.
Stir in the chopped pistachios . Dough should be soft but not sticky.
Chill
2
Divide dough into two logs (about 2 inches thick) or flatten into a disc.
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes . This helps the cookies hold their shape.
Slice or Roll
3
Preheat oven to 325°F (165°C) .
Line a baking sheet with parchment paper.
Slice dough logs into 1/4-inch rounds or roll out to 1/4 inch thick and cut with cookie cutters.
Place on prepared baking sheet. Sprinkle with extra pistachios and/or crushed rose petals , if desired.
Bake
4
Bake for 13–15 minutes , or until edges are just turning golden (don’t overbake).
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve or Store
5 Enjoy these cookies plain or dust with powdered sugar. Store in an airtight container at room temperature for up to 5 days.
Tips & Variations
6
Go easy on rosewater —it’s strong. Start with 1 tsp and add more if desired.
Fancy touch: Dip one half of each cookie in white chocolate and sprinkle with pistachios.
No rosewater? Use orange blossom water or just vanilla for a different vibe.
Freezer-friendly: Dough can be frozen for up to 2 months.
Pistachio Rosewater Shortbread Cookies
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