Name: Shortbread Cookies
Cook time: 1 hour
Total time: 4 hours
Yield: Makes about 50
Ingredients: 2 1/4 cups all-purpose flour; 1/4 tsp. baking powder; 1 tsp. kosher salt; 1 1/2 cups powdered sugar; 1 cup (2 sticks) unsalted butter, softened; 1 large egg; 2 Tbsp. rose rooibos tea or other rooibos tea, crushed; 1 tsp. finely grated lemon zest; 1/2 tsp. vanilla extract; 1/2 cup raw pistachios, chopped; 1/4 cup freeze-dried raspberries; 1/4 cup pink or red sanding sugar

A wire rack of pistachiorose shortbread squares.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton

This dough benefits from an overnight rest in the fridge, so plan accordingly. Freeze-dried raspberries are available at many grocery and health food stores; if unavailable, omit and use more sanding sugar for the coating.

Recipe notes

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