I love to make various types of cookies, and each one has a different taste and texture and the method to make it. Yes, rose cookies are in my wish list, I even made one with rosewater. However never tried one with actual rose petals in it. Finally, I found this cookie which is floral and delicate, laced with salty and peppery pistachios, aromatic cardamom and edible fragrant rose petals. It is a perfect blend of Indian and middle eastern flavors. Thus, Rose Cardamom Pistachio Short bread was baked in my kitchen.
Best part is that after baking they are cooled and spread with thin layer of rose petal icing on the top. Yum all the way and looks good. This recipe is adapted from Sister Pie The recipes and stories of a Big-Hearted Bakery in Detroit cook book by Lisa Ludwinski. She runs a bakery in Detroit, hence I decided to check out this book. I fell in love with book; there are lot recipes I bookmarked to try it. This book has lots pies and cookies, and some salad recipes. I have already tried 3 recipes from this book.
As usual I made my own changes, halved recipe, also used roasted pistachio with salt and pepper and added Cardamom (my favorite spice of the world), and not in the original recipe. An Indian dessert without cardamom is almost unthinkable. We Indians love to make jam with rose petals, it is called Gulkhand. Since making Gulkhand at home is not feasible, I bought a bottle from Middle eastern store. I have also tried hand pie with Raspberry rose petal jam puff pastry turnovers
Beauty of this recipe is that it not only has edible rose petals but also rose water. Yes, that makes it so aromatic and exotic. I made bite size cookies about 2 inches; I was able to get around 24 shortbread. I have shared a few with my friend. She fell in love with it and told me it is one of the best cookies she has eaten.
So, trust me, only a little preparation is needed, but in the end, you get addictive Rose Cardamom Pistachio Shortbread.
- 1 cup all-purpose flour 130g
- 2 tbsp pistachios I used roasted with salt and pepper
- ¼ tsp salt optional
- ½ cup butter 113g
- ¾ tsp cardamom
- ¼ +1/8 cup confectioners’ sugar 45g
- 1 tbsp edible roses crushed
- ¼ tsp rose water
- Rose Petal Icing
- ¼ +1/8 cup powdered sugar 45g
- 1/4 tsp rose water
- 1/4 tsp coconut oil melted
- 1 ½ tbsp heavy cream
- 1/8 tsp salt
- ¼ tsp cardamom
- 1 ½ tsp rose petals dried edible
- 1 tbsp pistachios roasted pistachios
In a medium bowl add flour, salt and edible rose petals, cardamom and mix well.
In a kitchen aid stand mixer bowl add butter and powder sugar mix well to this and cream and mix again.
Then finally rose water and flour mix and completely incorporate. Remove the dough and make into a shape log.
Refrigerate the dough for at least 40 minutes or keep for 2 days. You can also freeze the dough for 3 months.
Pre -heat the oven to 350F C. Line the baking sheet with parchment paper.
Remove the dough from the refrigerator and unwrap and cut it into slice cookies of ¼ inch thickness. I used a cookie cutter to shape them into flowers and rounds.
Bake the shortbread for about 12 minutes or until the sides becomes golden brown. Remove the cookies from baking sheet and place in a cooling rack.
While cookies are cooling make icing, in a bowl whisk together, powdered sugar, rose flower water, coconut oil, cardamom cream, and salt into a very smooth icing. It shouldn’t be not too runny or thick texture like Elmer’s glue.
With small spatula or knife spread very thin icing across the cookies. Make sure to get smooth layer, top with edible rose petals and crushed pistachios.
Store the cookies in air tight container store up to 1 week if any left there.
This is recipe is adapted from Sister Pie cookbook by Lisa Ludwinski
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.