Buttery shortbread perfumed with rose water and studded with pistachios.
INGREDIENTS
- 1 cup butter, softened
- 1/2 cup sugar
- 1 tsp Balsam Rose Water
- 2 1/4 cups flour
- 1/4 cup chopped pistachios
METHOD
- Cream the butter and sugar, then mix in the rose water.
- Work in the flour and pistachios just until a dough forms.
- Roll into a log, chill for 30 minutes, then slice and bake at 325°F (165°C) for 14–16 minutes.
Start with just a teaspoon of rose water — it's easy to add more but impossible to take out once a dough tastes like potpourri.