October 20, 2017

April 22, 2017

Please reload

Recent Posts

Pistashio Rose Shortbread Cookies

February 14, 2020

Please reload

Featured Posts

Pistashio Rose Shortbread Cookies

February 14, 2020


Show your taste buds some love this Valentine’s day with these naturally dyed pistachio-rose cookies featuring our Rose Sugar! Heart-opening rose teams up with crunchy pistachios, and a surprise ingredient, to create a show-stopping pink shortbread. 


Creating a cookie crust is an eye-catching way to use our artisanally-infused sugars. The rose sugar gives these cookies a crunchy pink crust along with an extra dose of rose flavor. Why use plain sugar when you can use flower-infused sugar?!


The breathtaking pink icing is naturally dyed with our surprise ingredient, fresh beets! Beets are a healthy swap for the red food coloring that is found in so many recipes this time of year. Luckily beets do the job just as well without all the synthetic color. Thanks to a quick steep you’ll never know there were beets anywhere near the cookies - they taste and smell like heavenly roses and pistachios! 


These are definitely spectacular cookies! Not only are they gorgeous, but they are insanely tasty! These cookies were a sensational hit at our local cookie swap! 






  • 1 cup, plus 2 Tbsp (2 1/4 sticks) salted butter, chilled and cut into 1/2-inch pieces 

  • 1/2 cup granulated sugar

  • 1/4 cup light brown sugar, firmly packed

  • 2 tsp vanilla extract

  • 2 1/4 cups all-purpose flour

  • 1/2 cup, plus 1/3 cup crushed pistachios (plus more for topping)

  • 1 large egg, lightly beaten (recommended, but can work without if you moisten cookie roll)

  • 1/4 cup Well Seasoned Table Rose Sugar, for rolling

  • Rose icing (recipe below)

  • 1/4 cup crushed dried culinary-grade rose petals

Rose Icing
  • 1/2 cup whole milk

  • 1 1/2 Tbsp dried culinary-grade rose buds/petals

  • 3 cups confectioners' sugar

  • 1 tsp of rose water

  • 3 thin slices of beet


Cookies  (Instructions)                                                                                      


1.  Cream the butter, granulated sugar, brown sugar and vanilla in the bowl of a stand mixer on medium-high speed for 3-5 minutes or until light and fluffy. Scrape down the sides of the bowl.


2.  With the mixer running on low speed, slowly add the flour and ½ cup of the pistachios. Mix until just blended. Do not over-mix.


3.  Place half of the dough on a large piece of plastic wrap and cover it completely with the wrap. Roll the dough into a smooth 2”-2 ¼” diameter log. Repeat with the other half of the dough. Place both logs in the fridge until firm, about 2 hours.


4.  Once the dough is firm, pre-heat oven to 350F degrees and line a rimmed sheet with parchment paper. 


5.  Mix WST Rose Sugar and ⅓ cup of pistachios in a small bowl and set aside.


6.  Remove the dough from the fridge and take it out of its plastic wrap. Brush the outside of each log with egg wash, then roll in the Rose Sugar-pistachio mixture.


7.  Slice each log into ½” thick rounds. Place them on the prepared baking sheet about 1” apart. Bake for 12-15 minutes, or until the edges start to turn golden. Let the cookies cool for a few minutes on the pan before setting them on wire racks to cool completely.


8.  Once the cookies are completely cool, dip them in the rose icing and sprinkle on some more pistachios, rose petals, and WST Rose Sugar. Let the icing harden before serving!



Rose Icing  (Instructions)                                                                                 


1.  Combine the milk, rose petals, and beet slices in a small saucepan over medium heat. Bring to just a boil. Immediately remove the saucepan from the heat and steep for about 10 minutes, or until the milk is pleasantly pink (add another slice of beet if it is not pink enough for you).


2.  Strain and discard the rose petals and beets. Let the milk cool to room temperature.


3.  Combine 6T of the infused milk, rose water, and the confectioners’ sugar. Whisk until smooth. Or, for thinner icing, add more rose milk 1 teaspoon at a time until your desired consistency is reached. Our preferred consistency is that of a thin pancake batter. 




The dough can be made and kept chilled in the fridge for up to 7 days, or frozen for up to 1 month. 


Recipe was adapted from the folks at We are Not Martha, But Can’t We Try?  The original recipe was created by NY Times & Bon Appétit columnist, and cookbook author Alison Roman.




Share on Facebook
Share on Twitter
Please reload

Follow Us