Rose, Cardamom & Pistachio Shortbread Cookies

Crunchy on the outside, soft and crumbly on the inside, and oh so scrumptious.

These buttery rose and cardamom shortbread cookies are the perfect little treat to

bake this Valentine’s day. With California Olive Ranch 100% CA EVOO mixed right

into the dough for an elevated texture and depth of flavor, cardamom, rose powder

and crushed pistachios, these aren’t your grandma’s shortbread cookies (though

were sure those are delicious too).

Preheat oven to 350F.
To a large bowl or bowl of a stand mixer, add in room temp butter, cardamom, cane sugar, flour, vanilla, rose powder, salt, heavy cream, and California Olive Ranch 100% CA EVOO. Mix well.
Add in dried rose petals and mix again until incorporated.
Form dough into a disc shape and wrap in plastic wrap. Place dough in fridge for at least 30 minutes to chill.
Remove dough from plastic wrap and break in half. Place the half you are not working with back in the fridge. You want your dough to stay chilled until it begins baking, if it warms too much cookies will expand too much/lose their shape.
Roll out half of the dough to 1/4 inch thickness. Don’t roll too thin or they’ll be all crunch.
Cut out cookie shapes from dough and place on a cookie sheet lined with parchment paper. Roll up dough scraps into a ball, roll out again and repeat the process until you have used up all of the dough.
Place cookies in preheated oven and bake for 20 minutes, until lightly golden brown.
Top cookies with crushed pistachio and more dried rose petals if desired.