Rose Pistachio Coconut Shortbread Cookies

The jewel of my holiday cookie baking season has to be these rose pistachio coconut cardamum shortbread cookies. I wanted a cookie that encapsulated Indian flavors, yet had the buttery, delicate texture of a Western shortbread cookie.

My parents adored the balance of flavors that tied these cookies together and how they would melt into your mouth in the first bite.

Ingredients

• 1/2 c butter, unsalted at room temperature

• 1/3 c granulated sugar

• 1 egg yolk (can leave out)

• 1/2 t vanilla extract

• 1/4 t rose essence (sub with rose water)

• 115 g (1 c) flour

• 1 T powdered or desiccated coconut

• 1/8 t salt

• 1/8 t cardamom powder (1 pod)

• 1 T dehydrated rose petals, crushed

• 1/4 c pistachios

• Mixture of finely chopped pistachios, coconut powder, and crushed rose petals for garnish

Directions

1. Cream together butter and sugar. Add in egg yolk, vanilla extract, and rose essence.

2. In a separate bowl, mix together flour, coconut powder, salt, and cardamum powder.

3. If using fresh roses, wash thoroughly and bake at 350˚F until roses are dry, yet retain their color.

4. Combine dry and wet ingredients. Fold in rose petals and pistachios.

5. Form a long log 1.5 inches wide with the dough and wrap with plastic wrap. Let chill at least 1 hours. Don't skip this step or it won't be a shortbread.

6. Preheat oven to 350˚F and line a baking tray with parchment paper.

7. Take the log out of the fridge and let thaw until just soft enough to cut. Cut 1/4-inch rounds.

8. Roll cookies in garnish.

9. Place rounds at least 1 inch apart. Bake for 15-20 minutes until the edges are golden. The long bake time allows for the biscuits to achieve their characteristic crispness and crack.