Featured Other Desserts Recipes

Rose Water and Pistachio Cookies

June 17, 2016

Khosh Mazas!

I am obsessed with persian food and everything persian. I’ve literally read every book written about their culture. Also, one of my best friends is half persian so I constantly have the best persian food for lunch!

I got bored making basic chocolate chip cookies, i mean, enough. Got inspired from the dried rose buds that i have in my kitchen to make these OUTSTANDING cookies. I mean, i cannot even explain how yummy these are. They are perfect for anytime of the day, with your coffee, your afternoon tea, or for breakfast 😀

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Check out the recipe below

 

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1-1/4 cups all-purpose flour
  • 3/4 cup ground pistachio nuts
  • 1/2 tsp  ground cardamom
  • 1/4 tsp salt
  • 1-1/2 cups icing sugar
  • 4 tsp rose water
  • 2 tsp milk
  • Light pink paste food colouring
  • 1/4 cup chopped pistachio nuts

Directions

  • In a bowl, beat together butter, brown sugar and granulated sugar until fluffy. Stir in flour, ground pistachios, cardamom and salt until combined.
  • Turn out onto lightly floured surface and knead 5 times to make the dough smooth. Divide in half and shape into discs; wrap each in plastic wrap. Refrigerate until firm but not hard, about 45 minutes.
  • Between parchment paper, roll out each disc to 5 mm thickness. Using 5 cm round cutter, cut out shapes ( I just molded them by hand). Place, about 4 cm apart, on parchment paper–lined baking sheets; refrigerate for 30 minutes. ( I skipped this part and directly baked them).
  • Bake, 1 sheet at a time, in 160ºC oven until golden, 10 to 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
  • In small bowl, whisk together icing sugar, rose water and milk until smooth. Tint with food coloring, stirring well, until light pink. Spread 1 tsp icing on each cookie; sprinkle with chopped pistachios. Let stand until dry.

You can find the original recipe here: http://bit.ly/1YBmG6i

There you have it! These cookies look really impressive and taste absolutely amazing.

Pinch of Love,

Mrs.Clueless

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2 Comments

  • Reply Anisa June 25, 2016 at 2:21 pm

    V.nice.. I like your style of cooking.Could you please share the recipee of peri peri hummus from scratch?

    • Reply Mrs.Clueless June 25, 2016 at 6:35 pm

      Thank you!! I will soon 🙂

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