Pistachio Rose Shortbread Cookies
Pistachio Rose Shortbread Cookies
These cookies are perfectly crumbly, and go from super to superior with the addition of delicate rose water icing.
Servings: 1 cookie
Calories: 106.8kcal
Equipment
- rolling pin, 2.5” pastry cutter or cookie cutter
Ingredients
COOKIES
- 1/2 cup shelled pistachios
- 1 serving Pistachio Keto Chow
- 1/2 cup fine almond flour (1.5 oz)
- 1/4 cup granulated erythritol
- 4 Tbsp. cold unsalted butter, cubed
- 1/2 tsp. rose water
- 1 Tbsp. dried rose petals or rose bud tea plus extra for garnish (4g) *
- 1 large egg
ICING
- 3/4 cup powdered erythritol (3 oz)
- 1/2 tsp. rose water
- 3 Tbsp. unsweetened almond milk
- pink food coloring
Instructions
- Place the pistachios in the work bowl of a food processor and pulse until they are coarsely ground. Remove from the food processor and set aside.
- Place the Keto Chow, almond flour, and granulated erythritol in the food processor and pulse to combine.
- Add the butter and pulse until it is cut into pea size pieces or smaller in the dry mixture.
- Return the ground pistachios to the food processor along with the rose petals, 1/2 tsp. rose water, and egg. Process on low speed until the mixture begins to hold together.
- Remove the dough and knead it into a ball. Slightly flatten and press the edges against the counter to create a square shape. Wrap in plastic and chill in the refrigerator for 30 minutes.
- While the dough chills, heat the oven to 350℉ and line two cookie sheets with parchment paper.
- Unwrap the dough and place it between two sheets of parchment paper.
- Roll it out to a 9 X 9-inch square; it will be about 1/4-inch thickness.
- Cut nine cookies out of the dough and transfer them to the prepared cookie sheets.
- Gently press the scraps together, re-roll the dough and cut out three more cookies.
- Bake the cookies for about ten minutes, or until they are lightly golden around the edges. They will be slightly soft in the center but will firm as they cool.
- When the cookies have cooled completely, make the icing.
- Place the powdered erythritol in a small bowl and stir in the rose water and milk. The icing should have a thick, pourable consistency like syrup.
- Stir in the pink food coloring one small drop at a time, until the desired color is reached.
- Spoon or pipe the icing into the middle of the cookie and spread it out to make a circle covering most of the cookie. While the icing is still wet, sprinkle with rose petals to decorate. Allow the icing to set before serving or storing cookies.
- Store cookies in a single layer in an airtight container at room temperature for up to three days or tightly sealed in the freezer for up to three months.
Notes
*You can find dried rose leaves online and rosebud tea at many Asian markets. To use rosebud tea, gently pull the leaves off of the stem leaving the green behind. Wherever you source yours, be sure they are food grade and haven’t been treated with pesticides.
Photos by Sarah DeYoung
