Basic shortbread gets jazzed up with pistachios and cardamom in this recipe. The rose water gives the icing a lovely floral note.
- Portion size 30 servings
- Credits : Canadian Living Magazine: December 2012
MethodIn bowl, beat together butter, brown sugar and granulated sugar until fluffy. Stir in flour, ground pistachios, cardamom and salt until combined.
Turn out onto lightly floured surface and knead 5 times to make smooth dough. Divide in half and shape into discs; wrap each in plastic wrap. Refrigerate until firm but not hard, about 45 minutes.
Between parchment paper, roll out each disc to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) round cutter, cut out shapes. Place, about 1-1/2 inches (4 cm) apart, on parchment paper–lined baking sheets; refrigerate for 30 minutes.
Bake, 1 sheet at a time, in 325ºF (160ºC) oven until golden, 10 to 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
In small bowl, whisk together icing sugar, rose water and milk until smooth. Tint with food colouring, stirring well, until light pink. Spread 1 tsp icing on each cookie; sprinkle with chopped pistachios. Let stand until dry.
Nutritional facts Per cookie: about
- Sodium 20 mg
- Sugars 10 g
- Protein 1 g
- Calories 101.0
- Total fat 5 g
- Potassium 48 mg
- Cholesterol 8 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0