Equipment
* optional
Ingredients
Shortbread Dough
- 225 g unsalted butter, softened to room temperature
- 100 g powdered sugar, sifted
- 5 ml vanilla extract
- 4 g ground cardamom
- 300 g all-purpose flour
- 30 g cornstarch
- 2 g kosher salt
Rose Glaze
- 120 g powdered sugar, sifted
- 10 ml rosewater
- 15 ml whole milk
Garnish
- 40 g pistachios, shelled, unsalted, and finely chopped
- 2 g edible dried rose petals, crushed slightly
Nutrition (per serving)
Method
In a stand mixer or large mixing bowl, beat the softened butter and sifted powdered sugar on medium speed until smooth, creamy, and pale in color.
Add the vanilla extract and ground cardamom to the butter mixture, scraping down the sides of the bowl to ensure even distribution.
Set a sieve over the bowl and sift in the all-purpose flour, cornstarch, and salt.
Gently fold the dry ingredients into the wet mixture on the lowest mixer speed or by hand until a shaggy dough just begins to form.
Turn the dough out onto a clean surface, gather it into a cohesive mass, and shape it into a flat disc. Wrap tightly in plastic wrap.
Place the wrapped dough in the refrigerator to rest and hydrate the flour while chilling the butter.
Preheat the oven to 160°C/320°F. Line a baking sheet with parchment paper.
Unwrap the chilled dough and roll it out on a lightly floured surface or between two sheets of parchment paper to a thickness of 6 millimeters.
Cut the dough into desired shapes using a cookie cutter. Transfer the cutouts to the prepared baking sheet, spacing them 2 centimeters apart. Re-roll scraps once.
Bake in the preheated oven at 160°C/320°F until the cookies are set and the bottom edges are barely taking on a pale golden color.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, rosewater, and enough milk to achieve a thick but pourable consistency.
Dip the top of each cooled cookie into the rose glaze, letting the excess drip back into the bowl, or drizzle the glaze over the cookies.
Immediately sprinkle the finely chopped pistachios and edible rose petals onto the wet glaze so they adhere as it sets.
Allow the cookies to rest on the wire rack undisturbed until the glaze completely hardens and sets.
Chef's Notes
- Using a combination of all-purpose flour and cornstarch mimics the protein content of cake flour, severely limiting gluten development to yield a melt-in-your-mouth crumb.
- Be highly cautious with rosewater as brands vary drastically in concentration. Start with half the recommended amount, taste the icing, and adjust.
- Toasting the pistachios lightly in a dry pan before chopping will deeply enhance their savory, nutty profile, providing an excellent counterpoint to the sweet, floral glaze.
- For exceptionally sharp edges on your cutouts, place the baking sheet of shaped raw cookies into the freezer for 10 minutes just prior to baking.
Storage
Refrigerator: 2 weeks — Store in an airtight container with parchment between layers to protect the glaze and prevent absorbing savory odors.
Freezer: 3 months — Freeze the unglazed baked cookies or raw dough. Glaze after thawing.
