So do you have a bunch of rose petals left over too?
I’ll admit, I didn’t realize JUST how many I’d have left after my soap project (and, if you recall, I made two batches as the first one failed). The expiration date on that bag was staring me in the face, so with Mother’s Day and all manner of springtime celebrations looming, I thought I’d find a few other ways to use up those precious blooms.
Starting with this pretty shortbread!
I know, I JUST made shortbread. But I realized that I’ve never shared straight-up traditional shortbread with you all. That is, 3 ingredients, pressed in a pan, cut into wedges. Because at its heart, that’s what shortbread is:
1/2 cup sugar,
1 cup butter,
2 cups flour.
Easy, right? But you wouldn’t want to leave it at just that. For this spin on the traditional, I blended in those rose petals along with some chopped pistachios – which lent flavor, crunch AND color.
And to top it off? A simple glaze made from confectioner’s sugar and orange juice (though you could sub milk or water).
Finish with some more roses and pistachios, and you’ve got an easy, do-ahead and oh-so-pretty dessert, teacher “thank you” or Mother’s Day gift that is truly something different.
Come back later this week for another “rosy” idea!
1 cup (2 sticks or 16 tablespoons) unsalted butter, room temperature
1/2 cup granulated sugar
2 tablespoons + 2 tablespoons edible dried rose petals, divided
2 cups flour
1/3 cup + 2 tablespoons roasted and salted pistachios, finely chopped and divided (note: if you eliminate the pistachios or use unsalted, add 1/4 teaspoon kosher salt with the flour)
1 1/2 cups confectioner’s sugar
2 – 3 tablespoons orange juice, milk or water
Beat the butter and sugar till fluffy. Scrape down the sides, add 2 tablespoons of the rose petals and beat till combined. Scrape down the sides and add the flour; beat till combined. Add 1/3 cup of the pistachios and beat till just combined. Scrape down the sides and transfer to a 9″ fluted tart pan with removable bottom (if you don’t have a tart pan you can use a 9″ round cake pan or springform pan; line the bottom with parchment paper for easy removal of the shortbread).
Cover the dough with plastic wrap and use a flat-bottomed glass or measuring cup to press the dough in evenly. Keep covered and refrigerate for at least 30 minutes (or overnight).
Pre-heat the oven to 300 degrees.
Use a knife to cut the dough into 16 wedges. You want to cut the dough all the way through. Prick each wedge with a fork or metal skewer – this is called “docking”, and it allows steam to escape during baking so that the dough doesn’t puff up and inflate.
Bake shortbread for 45 – 50 minutes, or till golden brown and firm. Transfer to a wire rack, wait 5 minutes and cut through each slice (wipe the knife clean between each cut). Let cool completely in the pan. When cooled, remove from pan and return to the wire rack – set the rack over a piece of foil or waxed paper.
To make the glaze, whisk the confectioner’s sugar and 2 tablespoons of juice, adding more sugar or juice as needed till a thick smooth glaze is achieved.
Working with one wedge at a time, dip the top into the glaze, allowing any excess to drip off. After you’ve glazed 4 wedges, sprinkle with the reserved pistachios and rose petals (use a combination of a few whole petals and petals that you’ve crushed between your fingers). Let set completely before serving (may be frozen for longer storage).
This delicious recipe brought to you by Sheri Silver
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