Pistachio Rose Sugar Shortbreads
Buttery shortbreads with the crunch of pistachios and the beauty of delicate dried wild rose petals make for a beautiful tea time offering.
- Prep Time: 10 minutes plus 60 to 90 minutes of chill time
- Cook Time: 20 to 25 minutes
- Total Time: 51 minute
- Yield: 4 dozen
- Category: desserts
- Method: baking
- Cuisine: Canadian
Ingredients
1 cup unsalted butter at room temperature
1 cup icing sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 cups minus 2 Tablespoons unbleached all purpose flour
⅓ cup chopped pistachios
4 Tablespoons Wild Rose Sugar (divided)
Instructions
- Preheat the oven to 350℉
- Place the butter, sugar, vanilla and salt in the bowl of a stand mixer fitted with paddle attachment and beat until smooth and creamy.
- Measure the 2 cups of flour and remove 2 Tablespoons. Add the flour to the mixing bowl and beat until it comes together in a dough. Note: At altitude, this was enough flour, more caused it to be too dry. If you live at a lower altitude and in a humid climate, add more flour if your dough is too sticky.
- Mix in the pistachios and 2 Tablespoons of the Wild Rose Sugar and divide the dough in half.
- Place each half on its own piece of wax paper and form a log. Sprinkle the logs with the remaining Wild Rose Sugar and wrap the paper tightly around it to press the sugar into the dough.
- Refrigerate for 60 to 90 minutes at least. Slice in ⅜ inch slices and place them about an inch apart on baking sheets.
- Bake for 20 – 25 minutes. Cool on pan for a few minutes then transfer to a wire rack.
- Store in an airtight container. They freeze well.
- Enjoy at tea time.
Keywords: Pistachio Rose Sugar Shortbreads