I will absolutely never arrive as a guest empty handed.
I insist on some sort of accoutrement gift as a thank you for my host or hostesses.
This time, the gift from the hands of my heart happened to be an ever fragrant and brilliantly baked shortbread tart.
I knew going into to this baking adventure that the aromatics of rose and the beauty of the bright pink petals would make us all smile.
And they sure did.
Pistachio Rose Shortbread
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. sea salt
2 sticks unsalted butter, melted and cooled to room temperature
1 cup powdered sugar
2 Tbs. rosewater
2 tsp. vanilla extract
1/4 cup shelled pistachios, chopped
1 Tbs. dried rose petals
Butter and flour a 4-by-14-inch rectangular tart pan or an 8-inch-round tart pan with a removable bottom.
In a medium bowl, whisk together the flour, baking powder, and sea salt.
In another medium bowl, whisk together the butter, powdered sugar, vanilla, rosewater, and a pinch of sea salt. Fold the flour mixture into the butter and mix until just incorporated. Spread the dough into the prepared pan, cover with plastic wrap and refrigerate for at least 2 hours, or quick chill in the freezer for 30 minutes.
Preheat the oven to 325°. Remove the shortbread from the refrigerator and place in the oven. Bake until golden and set, about 45 minutes to 1 hour.
Sprinkle with chopped nuts and rose petals.
Let the shortbread cool slightly before carefully removing it from the pan. Cut into triangular pieces for serving and eating.