This is a very straightforward Middle Eastern dish made with lentils and tomatoes. Serve it with whatever you choose, including rice or couscous.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- ¾ cup all-purpose flour
- 5 tablespoons confectioners’ sugar
- 1 pinch salt
- ⅓ cup cold unsalted butter, cubed
- 1 egg yolk
- 3 tablespoons chopped pistachio nuts
- 2 teaspoons crushed dried rose petals
Instructions
- Combine flour, confectioners’ sugar, and salt in a bowl. Add cubed butter and rub everything together until mixture resembles fine bread crumbs. Add egg yolk and combine until a solid ball of dough is formed. Work in pistachios and rose petals.
- Roll dough into a log, approximately 1 inch in diameter and 10 inches long. Wrap in plastic wrap and chill in the fridge for 2 hours, or up to 5 days if making ahead.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Remove plastic wrap from dough once it’s chilled and solid. Unwrap and slice into 1/4-inch rounds and place on the prepared baking sheet.
- Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.
Nutrition Facts
| Calories | 51 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 12 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |