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5 from 4 votes

Rose Pistachio Shortbread Cookies

Crisp, rose flavored cookies with a sprinkle of pistachios
Prep Time15 mins
Cook Time15 mins
Refrigeration Time30 mins
Course: Dessert
Keyword: rose pistachio cookies, rose pistachio shortbread, shortbread cookies
Servings: 20


  • 125 gram/1/2 cup butter room temperature
  • 1/3 cup/80ml castor sugar
  • 1 tbsp rose water
  • 75 ml cornflour
  • 1 cup cake wheat flour
  • 1/4 cup roasted pistachios finely chopped


  • Beat the butter and sugar until light and fluffy
  • Mix in the rose water
  • Add the cornflour and mix until combined
  • Add the flour, little bits at a time until a soft, pliable dough is formed. Mix in 2 tablespoons of the chopped pistachios
  • Line a cookie sheet with parchment paper. Divide the dough into two portions. Roll them out about 1cm thickness and cut into shapes. Sprinkle the remaining pistachios on top of the cookies and gently press them down.
  • Place them on the cookie sheet and refrigerate for 30 minutes. Preheat oven to 160 degrees Celsius
  • Bake at 160 degrees Celsius for 15 minutes or until the edges are slightly brown
  • Transfer the cookies to a wire rack to cool. Store in an airtight container for up to a week


  1. Always ensure your butter is soft. Remove the butter from the refrigerator a couple of hours before baking time so it softens
  2. Rose water has a more subtle rose flavor. I find the rose essence to be far too strong and some almost too artificial. Some brands are better than others. However, if it's all you have I suggest start by adding a quarter of a teaspoon and only add more if required
  3. You can dip the cookies in some melted chocolate if you prefer
  4. I know my cookies are ready when I can smell them
  5. The cookies will be soft when out the oven but will harden once cool
  6. The flavoring in any cookie only intensifies the next day or two