I would never mess with a really good chocolate chip cookie–it doesn’t need improvement. I don’t quite feel the same way about shortbread. To me, classic shortbread is a good cookie base with simple ingredients, making it the ideal cookie for infusing with different flavors, right? I know a few diehards who would prefer if I just stuck to making classic shortbread but I recently gifted myself with not one but TWO new shortbread molds which will finally allow me to bake more than one batch of shortbread at a time! Oh my, think of the possibilities! 🙂
Last month, I had grand plans during Chinese New Year to experiment with Chinese influenced flavors for shortbread but Time escaped me and I missed the window of opportunity (next year, I promise!). Instead of dwelling on bygones, I decided to look forward to the next new year’s holiday for more timely inspiration, the Persian new year, Nowruz. Spurred on by a recipe in the February 2017 issue of Bon appetit, the timing was perfect for developing a Persian flavor influenced shortbread in time for Nowruz: Rosewater pistachio.
Rosewater pistachio shortbread
(basic recipe adapted from Lucy Ross Natkiel’s Nut Shortbread recipe in The gourmet shortbread book)
1/2 cup butter, cold
1/2 cup powdered sugar (unsifted)
1 cup flour, minus 2 Tbsp. (unsifted)
2 Tbsp. rice flour*
1 Tbsp. rosewater
1/4 c. shelled roasted unsalted pistachios
Using a food processor, add all ingredients and pulse the mixture until it resembles coarse crumbs and the butter is fully incorporated into the flour. Spray the ceramic shortbread pan very lightly with a non-stick vegetable oil spray. Pour the shortbread “crumbs” into the shortbread pan, and working out from the center, firmly press the dough into the pan. Prick the entire surface with a fork. Bake at 325 degrees for 35 minutes, or until it is lightly browned. Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.
Let the shortbread cool in the pan for about 10 minutes before you flip the pan over onto a cutting board. If the shortbread does not come right out, put a cutting board on top of the pan (the cutting board should be bigger than the pan) and while holding the pan against the cutting board, turn it upside down and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while it is still warm, otherwise the edges will not be clean.
*You can skip the rice flour and just use 1 c. flour, if you wish. The rice flour makes a flakier cookie.
“Yesterday is gone and its tale told. Today new seeds are growing.”
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