Rosewater Shortbread Cookies | Oregonian Recipes
If you opt to decorate these cookies with rose petals, be sure to only use those labeled as edible (available online and at most Middle Eastern markets).
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup (1 ounce) powdered sugar
- 2 teaspoons lemon zest
- 2 teaspoons rosewater
- 1 cup (4-1/4 ounces) all-purpose flour
- Generous pinch of salt
- 7 ounces white chocolate chips
- 2 teaspoons vegetable shortening
- 1/4 cup minced raw, unsalted pistachios
- 2 tablespoons finely chopped dried edible rose petals (optional)
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