The O.G. of all butter cookies, traditional Scottish shortbread dates back to the 12th century. It’s a wonderful reminder that simplicity in cooking often renders the best results.
1 cup unsalted butter softened
3/4 cup sugar
½ tsp kosher salt
2 tsp vanilla extract
½ tsp almond extract
2 cups flour
1/2 tsp rose water
Optional: pistachio, rose petals and white chocolate for topping
Put the paddle attachment on your electric mixer and cream together the butter and sugar until light in colour (around 4 minutes). Add the salt, rose water, vanilla and almond extracts and mix for another 4 minutes.
Add the flour to the butter mixture and mix until just combined. Divide the dough into two halves and flatten into discs. Cover with plastic wrap and place in the fridge for an hour or overnight.
Preheat oven to 325° F degrees. On a lightly floured surface, roll out dough to about to 1/2 -inch thickness and then cut out cookies using a cookie cutter. Place on an ungreased cookie sheet and bake 10-13 minutes or until cookies are just browned around the edges. Allow to cool.
Melt some white chocolate and drizzle over cooled cookies. Sprinkle crushed pistachio and dried rose petals over the top for decoration.
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