Cardamom, Rosewater and Pistachio Shortbread

"Cardamom, rosewater, pistachio shortbread biscuits. Can't think of a more heady fragrant combination whilst sipping tea in my garden on a warm Melbourne morning."
-- @fredashafi_spiceitup

A Note from Feedfeed

These floral, fragrant, Middle Eastern inspired shortbread cookies are perfect for your holiday table or to gift to friends this holiday season.

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  • Recipe Card
Prep time 15mins
Cook time 15mins

Recipe Card



  • 1 stick unsalted butter
  • 3 1/2 ounces icing sugar
  • 2 cups all-purpose flour
  • 1 tablespoon ground cardamom
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rosewater



  • 3 1/2 ounces soft icing mix
  • 1 tablespoon water, plus more as needed
  • 3 tablespoons pistachio meat, finely chopped
  • Edible dried rose petals (Persian tea petals), for decorating


  • Step 1

    In a bowl of a stand mixer, or using a handheld mixer, beat the butter and icing sugar until light and fluffy.

  • Step 2

    Add the rosewater and vanilla extract. Slowly add the flour in stages until a soft dough is formed.

  • Step 3

    Wrap in plastic and refrigerate for 30 mins until the dough is cool and firm enough to roll out.

  • Step 4

    Preheat oven to 325ºF (160ºC) and line a baking sheet with parchment paper.

  • Step 5

    Roll the dough out to approximately 5 millimeters in thickness. Using a cookie cutter, cut out approximately 20 small biscuits. Bake for approximately 15 mins or until light golden brown. Transfer to a cooling rack.

  • Step 6

    Whisk together the ingredients for the icing and decorate the cookies. Sprinkle over the chopped pistachio and rose petals and allow to set. Eat immediately and enjoy!