Rose, Pistachio, Dark Chocolate Shortbread Cookies
Rose, Pistachio, Dark Chocolate Shortbread Cookies
Prep Time: 30 minutes (plus 4+ hours chilling time)
Cook Time: 12–15 minutes
Servings: 16 cookies
Ingredients
3 tbsp nonfat milk powder (optional)
10 tbsp salted butter, at room temperature
½ cup (57 g) powdered sugar
2 tbsp brown sugar
1 tsp vanilla bean paste (or vanilla extract)
2 tbsp rosewater
1 ½ cups (192 g) all purpose flour
1 ½ oz dark or semi-sweet chocolate, chopped
1 ½ oz bittersweet chocolate (72% or higher) , chopped
¼ cup salted pistachios, chopped
1 medium or large egg
½ cup turbinado sugar
Flaky salt, to finish
Directions
In a small saucepan, add the nonfat milk powder and place over medium-low heat. Stir constantly until the powder begins to take on color and becomes a deep golden brown. It may clump slightly; this is normal. Remove from the heat and spread the powder on a plate to cool completely.
Add the room temperature butter to a stand mixer fitted with the paddle attachment. Add the powdered sugar and brown sugar. Start on low, then gradually increase to medium-high. Whip for 3–5 minutes until the mixture is light, pale, and fluffy.
Add the vanilla bean paste, rosewater, and the cooled toasted milk powder. Mix for another 2–3 minutes until well combined, scraping down the sides of the bowl to ensure the milk powder is fully integrated.
Add the flour, chopped chocolates, and chopped pistachios. Mix on low speed only until the flour and add-ins are just incorporated. Do not overmix. The dough should be cohesive and slightly tacky.
Lay out a large piece of plastic wrap. Scoop the dough onto the wrap and shape it into a cylinder roughly 12 inches long and 2 ½ inches wide. Wrap tightly, sealing the ends. You can swing or roll the log on the counter a few times to round out the cylinder more evenly.
Refrigerate the dough for at least 4 hours, or preferably overnight. This is essential for the shortbread texture and for easy slicing.
Preheat the oven to 350°F and line two baking trays with parchment paper. Whisk the egg in a small bowl. Spread the turbinado sugar onto a flat sheet tray or large plate.
Remove the dough from the fridge and discard the plastic wrap. Brush the entire exterior of the log with the egg wash, then roll it in the turbinado sugar until completely and evenly coated.
Use a serrated knife to gently saw the log into rounds about 1 cm thick. Place the cookies on the prepared trays, leaving about an inch of space between them.
Bake for 12–15 minutes, or until the edges are set and the bottoms are just beginning to turn golden brown.
Once the cookies are out of the oven, finish with a light sprinkle of flaky salt. Let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.