Kesar Pista Shortbread Cookies Recipe

5 from 1 vote

These crispy Kesar Pista Cookies are loaded with Indian flavors and are perfect to make for the upcoming festive season.

Prep Time5

Cook Time20

Resting Time30

Total Time55

Course: Snacks

Cuisine: Indian

Diet: Vegetarian

Servings: people

In a large bowl, whisk the softened butter and powdered sugar until light and fluffy.
Add the saffron soaked in milk and whisk again for a minute.
Add all-purpose flour, cardamom powder, dried rose petals, and pistachios to the bowl and bring everything together using your hands or a silicon spatula to make a soft dough.
If the dough looks dry, then add a tablespoon or two of milk.
Divide the dough into half. Roll each half into a tight 10" round or squarish log.
Place the logs carefully on a parchment-lined baking tray and refrigerate for 30 minutes.
Preheat the oven to 350℉ (180℃).
Cut each log into ⅛-inch thick slices. Shape the pieces using your fingers and arrange them on a parchment-lined baking tray keeping some distance between each piece.
Bake for 10-12 minutes or until the cookies are light golden in color.
Let the cookies cool for a few minutes before transferring them to a cooling rack. They will crisp up as they cool.
Make all the cookies in the same manner.
Store the cooled cookies in an air-tight jar and serve!

You can replace half of the all-purpose with whole wheat flour (atta).

Measure the ingredients correctly for the best result. I use standard cup and spoon measures to measure my ingredients.

Refrigerating the dough before cutting it into pieces is important for the butter to set well.