For when you want to combine all of the most romantic and decadent things you can think of into one food, make these.  Whether you are making them for your Valentine, for your girlfriends for Galentine’s, or for a Fat Tuesday feast, these will be G.O.N.E. in no time at all.

Tender honey shortbread with chopped pistachios and a hint of rosewater!  Drizzle with or dunk in dark chocolate.  Give them a little sprinkle of chopped pistachios.

We taste tested 3 different variations with our professional taste testers – more commonly known as our friends Chloe and Ricky.  These were the unanimous winners.  Although people had strong feelings about the chocolate being drizzled vs. dunked.  Chloe and I were team drizzle.  And the boys were team dunked.  So…the chocolate application is up for debate, but when it came to the shortbread, we all preferred the tender texture of these the best!

Plus, these cookies put roses and chocolate together in 1 place.  They are practically a public service to anyone forced to choose between chocolate or roses.  I mean the right answer is always chocolate.  But, maybe someone, somewhere felt torn.  😉

Pro tip: Mix chocolate with a wee-bit of coconut oil as you melt it so it retains its sheen as it hardens!

Pistachio Honey Rosewater Shortbread with Dark Chocolate

Prep Time: 10 minutes

Cook Time: 21 minutes

Total Time: 31 minutes

Yield: 24+

Serving Size: 2

Pistachio Honey Rosewater Shortbread with Dark Chocolate

    For shortbread:
  • 1 c. all purpose flour
  • 1/4 c. granulated sugar
  • 1/4 tsp. kosher salt
  • 1/2 c. butter room temperature
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. rosewater
  • 2 tbsp. finely chopped pistachios
  • For chocolate:
  • 1/2 c. finely chopped dark chocolate
  • 1/2 tsp. coconut oil
  • For garnish:
  • 2-3 tbsp. pistachios coarsely chopped

Preheat oven to 300 degrees.

In a stand mixer, cream butter and sugar until light and fluffy.

In a bowl, whisk to combine flour and salt.  In two additions, add flour and sugar to butter mixture.  Mix in vanilla and rosewater.  Stir in chopped pistachios.

Form dough into a disk and wrap in parchment.  Refrigerate for 20 minutes.  Remove from refrigerator and place between two pieces of parchment.  Roll out dough until it is about  1/2" thick.  Cut into rectangles that are about 1" wide and 3" long.  Transfer to parchment lined pizza or baking stone (my preference!) or a baking sheet.  Bake for 20-21 minutes.  Upon removing from the oven, allow shortbread to rest on baking sheet or stone for about 2 minutes, then carefully slide parchment off of baking stone/sheet to cool.

Cool shortbread completely.  Before dunking or drizzling with chocolate.

In a small sauce pan, combine chocolate with coconut oil and melt over low heat while stirring constantly.  Once chocolate has melted, transfer to heat proof bowl.  

Shortbread is delicate, so handle with care.  Either, dunk cooled shortbread into the chocolate, or use a spoon to drizzle chocolate over the top of shortbread.  Sprinkle with chopped pistachios for garnish and allow to chocolate to harden completely prior to storing.  Store in an airtight container lined with parchment. Place an additional layer of parchment between each layer of cookie stored.  Best when eaten within 48 hours.