Shortbread Pastry

1 cup, plus 2 Tbsp (2 1/4 sticks) salted butter, chilled and cut into 1/2-inch pieces (if you only have unsalted butter, add 1/4 tsp salt to the flour)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 cup, plus 1/3 cup toasted crushed pistachios (plus more for topping)
1 large egg, lightly beaten
1/4 cup decorative sugar, for rolling

Pink Rose Icing

200g tempered white chocolate
1 1/2 Tbsp dried culinary-grade rose buds/petals
1-2 drops rose extract
1-2 drops pink food coloring

In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until light and fluffy, 3-5 minutes. 

Scrape sides of bowl with a spatula and while mixer is running on low speed, slowly add flour and 1/2 cup crushed toasted pistachios and beat to just blend, taking care not to over-mix.

Roll dough on a 13 x 9 cookie sheet pan to desired thickness (I kept them around ½”-thick). Cover with plastic wrap over dough and then place in fridge to chill until firm, about 2 hours. At the 1 hour mark, cut into rectangles or desired shape

Pre-heat oven to 350 degrees and line a rimmed baking sheet with parchment paper. Optional: In a small bowl, mix together decorative sugar and remaining 1/3 cup crushed pistachios. Taking one cookie out of the fridge at a time, brush the outside of with egg wash and roll in decorative sugar and crushed pistachios.

Arrange each shortbread cookie on prepared baking sheet about 1″ apart. Bake for 12-15 minutes, until edges are just beginning to turn golden. Let cool slightly on pan before moving to wire racks to cool completely before icing.

To decorate cookies

Drizzle rose white chocolate on cooled cookies and sprinkle on additional crumbled pistachios and crushed rose petals. Let icing harden before serving.