Cardamom and Rose Butter Cookies with Pistachios

These Coorg Cardamom and Rose Butter Cookies are a delightful blend of floral, citrus, and spice. With lemon zest, rose water, and freshly ground cardamom folded into a tender shortbread dough, each cookie is finished with a drizzle of white chocolate and a sprinkle of pistachios and rose petals. They’re elegant, easy to make, and ideal for special occasions, tea parties, or as a homemade gift. This small-batch recipe makes just enough for an indulgent treat for two.

Ingredients:

112 g unsalted butter, room temperature
¼ confectioner's sugar/powdered sugar
Zest of 1 lemon
1 tbsp rose water
160 g all-purpose flour
¼ teaspoon fine sea salt
½ teaspoon freshly pounded Coorg Cardamom
3 tbsp blanched and chopped pistachios for sprinkling
¼ cup white chocolate chips
Dried rose petals

Servings: 2
Prep Time: 10-12 minutes
Total Time: 40-45 minutes

Instructions:

In the bowl combine the softened butter, lemon zest, and confectioners sugar and beat together on medium speed until creamy and combined.
Beat in the rose water.
Reduce the mixer speed to low. Add the flour, salt and cardamom powder and beat just until combined.
Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place it in the refrigerator to chill for 30 minutes.
Dust your work surface generously with flour as the dough may get sticky.. Roll out your cookie dough to about ¼ inch thick. Cut out the desired shapes and place them on a silicon mat leaving about 2 inches in between the cookies.
Place the cooking sheets into the refrigerator to chill for 30-45 minutes.
Preheat the oven to 150C while the cookies are chilling.
Once the cookies are properly chilled, bake for 15-20 minutes or until the edges of the cookies start to turn a light golden brown.
Let cool completely on the cookie sheets or on a cooling rack.
Place the white chocolate into a microwave-safe bowl.
Melt the chocolate in 30-second increments in the microwave until the chocolate has melted.
Transfer the melted chocolate to a piping bag and drizzle over the cookies.
Before the chocolate is set, sprinkle with chopped pistachios and top with edible rose petals. Let the chocolate dry, then serve.