Rose Pistachio Shortbread Cookies
Rose Pistachio Shortbread Cookies take the best ever shortbread cookies & add a twist with pistachios & pink rose icing.
Makes: 24 cookies Prep Time: 25 mins Cook Time: 15 mins
Beat butter, granulated sugar, brown sugar, & vanilla on medium-high speed until light and fluffy, 3-5 minutes.
Slowly add flour & ½ cup crushed pistachios & beat to just blend, taking care not to over-mix.
Divide dough in 1/2 & place each on piece of plastic wrap folded over dough. Use hands to roll dough into smooth log, about 2" diameter. Chill for 2 hours.
Preheat oven to 350 & line a baking sheet with parchment paper. In small bowl, mix together decorative sugar & ⅓ cup crushed pistachios.
Taking one dough log out of fridge at a time, brush outside of each log with egg wash & roll in decorative sugar & crushed pistachios.
Slice each log into ½"-thick rounds & arrange on prepared baking sheet about 1" apart.
Bake 12-15 mins, until edges are just turning golden. Let cool slightly on pan before moving to wire racks to cool completely before icing.
Bring milk & rose petals to boil. Remove from heat & let roses steep in milk for about 10 mins. Remove roses and let cool to room temp.
Place 6 Tbsp rose milk into medium bowl & whisk in confectioners' sugar until smooth. Add pink food coloring.
Dip cooled cookies in rose icing & sprinkle on crumbled pistachios & more crushed rose petals. Let icing harden before serving.
These shortbread cookies are perfect for serving at a summer gathering or for enjoying with a cup of afternoon tea or coffee!