Festive Treats: Rosewater Shortbread Cookies with Dark Chocolate and Pistachio

My oldest (longest) friend is half Persian and I love any excuse to visit her dad’s house for Persian food, it’s SO GOOD. After a few years of feasting on kebab and rice, then eating delicate little rose and pistachio cookies after dinner with tea, I decided I needed to try it out.

I found a recipe for Rosewater Shortbread with Dark Chocolate and Pistachio on Pinterest and it seemed doable, so I went to the Persian market, bought rosewater and got cracking.

Make the dough and roll it into a lovely tube. I did a GREAT job with this, so take notes. Cut your dough log into slices to create lovely cookie dough disks.

Bake your cookies and let them cool on a wire rack. Look at those PERFECT circles. I know, you’re jealous of my skills.

While the cookies bake/cool, chop up your pistachios and get your chocolate melting/dipping station prepared.

Dip those cookies in the melty chocolate and sprinkle with chopped pistachios. The recipe also called for crushed rose petals, but I forgot to get those. Oops.

Finally, plate your cookies for a festive gathering or coffee/tea with a friend. Or coffee/tea alone or with your dog, just don’t share the cookies with your dog.

These were pretty easy to make and have a pretty fun level of fanciness to them. Perfect to impress your coworkers you don’t even like or your friends for a holiday potluck. Happy baking, y’all.