This rose water shortbread
In Turkey, rose-water sweets can be pretty intense; our Rose Water Shortbread is more toned down. Sometimes we make them with orange-blossom water instead, since it’s milder.
The pistachios in these cookies are from California, but we roast them in our wood-fired oven and toss them with rose-water sugar syrup so they have the crunch and punchier flavor of the nuts our Turkish relatives brought over as kids—back then, we’d eat them until our fingernails hurt from shelling.People who come in who are familiar with Turkish things, these flavors in our shortbread take them back.
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