Pistachio Rose Shortbread Cookies

Instructions

1. Heat oven to 325°F (163°C) and line two baking sheets.
2. Beat the room-temperature butter with powdered sugar just until creamy, not fluffy. Mix in aromatic additions.
3. Add flour and salt; mix until dough clumps and incorporate any chopped mix-ins.
4. Press dough into a 2 cm-thick slab, chill 30 minutes, and cut 24 evenly sized fingers or wedges.
5. Bake 16–21 minutes until edges are pale golden; cool on pan 10 minutes before moving to a rack.
6. Let the shortbread cool fully before storage to retain crispness.