Ingredients
Units
Scale
- 3 sticks unsalted butter (softened (3/4 pound))
- 1 cup granulated sugar
- 1 tsp orange blossom water
- 1 tsp rose water
- 3 1/2 cups all purpose flour
- 2 tbsp dried rose petals (divided)
- 1 tsp kosher salt
- 1 tbsp raw sugar (for sprinkling tops)
- 1/4 cup dark chocolate
- 1/4 cup pistachio (chopped)
- 1/4 cup halawa (crumbled)
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a mixer fitted with paddle attachment, mix together butter and sugar.
- Add in your orange blossom and rose waters.
- Slowly add in your flour, salt and 1 tbsp chopped dried rose petals.
- Mix on low until combined and dough comes together.
- Dump dough on surface with a bit of flour and shape into a disc.
- Wrap in plastic wrap and chill for 30 minutes while your oven preheats.
- Remove dough from fridge and roll about 1/2 inch thick.
- Using a cookie cutter, begin cutting as many as you can.
- **Reroll dough and cut again until you are finished with your dough, be sure to work quickly.
- Place cookies on ungreased cookie sheet (you may use parchment if you'd like but not necessary).
- Sprinkle tops of cookies with coarse raw sugar.
- Bake for 20-25 minutes on upper 1/3 of oven until edges begin to brown slightly. Swap trays halfway through.
- Remove from oven, let cool.
- Heat your chocolate in a microwave safe bowl in 30 second spurts. Check and stir until chocolate is just melted.
- Using a small baggie with a tiny hole cut in corner or a piping bag with small hole, fill chocolate and drizzle one side with chocolate.
- Quickly sprinkle some halawa, chopped pistachio and rose petals.
- Let dry and enjoy!
Notes
**2" cookie cutter was used to yield about 36 cookies. You may choose to use a large cutter for larger traditional shortbread size and shaped cookies.
**Undecorated cookies can easily be frozen for several months as well as raw cookie dough.