Rose Pistachio Shortbread

• 3/4 cup all-purpose flour
• 5 tablespoons confectioners' sugar
• 1 pinch salt
• 1/3 cup cold unsalted butter, cubed
• 1 egg yolk
• 3 tablespoons chopped pistachio nuts
• 2 teaspoons crushed dried rose petals

1. 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.
2. 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.
3. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
4. 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.
5. Bake in the preheated oven until shortbread has a light golden color, about 15 minutes. Cool and store in an airtight container.

flour, sugar, salt, cold unsalted butter, egg yolk, pistachio nuts, petals

Taken from www.allrecipes.com/recipe/262719/rose-pistachio-shortbread/ (may not work)