Pistachio And Rosewater Shortbread Cookies - cooking recipe

Ingredients

None None Rosewater Icing
1 1/4 cups powdered sugar
1 tbsp butter, at room temperature
2 tsp rosewater
None None Shortbread
9 tbsp butter, at room temperature
1/2 cup powdered sugar
3/4 cup flour, sifted
1/4 cup cornmeal, sifted
4 tbsp unsalted pistachios, toasted, finely chopped

Preparation

For the rosewater icing, sift powdered sugar into a small heatproof bowl and add butter and rosewater. Place bowl over a saucepan of simmering water and stir until smooth.
For the shortbread, preheat oven to 350\u00b0F. Grease and line 2 large baking sheets with parchment paper. Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Transfer to a large bowl. Stir in flours and 3 tbsp pistachios. Roll level tablespoons of mixture into balls. Place on prepared baking sheets about 2 inches apart. Flatten tops slightly and bake 18-20 mins. Cool on baking sheets.
Spoon a dollop of rosewater icing onto each cookie and sprinkle with remaining pistachios. Allow to set before serving.