Description
Delight your senses with these Persian-Inspired Pistachio Rose Cookies, a buttery, floral-infused treat blending the nutty essence of pistachios with aromatic rosewater. Perfect for tea time or elegant gifting, these cookies are light, fragrant, and utterly enchanting. Ideal for fans of Persian desserts, rosewater cookies, and edible floral treats.
Ingredients
Instructions
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Cream the Butter and Sugar: In a bowl, cream butter and powdered sugar until smooth and fluffy (about 5 minutes).
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Add Flavorings: Mix in vanilla extract and rosewater until well incorporated.
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Add Dry Ingredients: Gradually stir in flour, ground pistachios, and salt until a soft dough forms.
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Shape the Cookies: Scoop and roll dough into 1-inch balls, place on a lined baking sheet, and flatten slightly.
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Garnish: Lightly press chopped pistachios and rose petals into the tops.
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Chill: Refrigerate dough balls on the baking sheet for 20–30 minutes to prevent spreading.
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Bake: Preheat oven to 325°F (160°C) and bake for 12–15 minutes or until edges are just golden.
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Notes
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Adjust rosewater to taste; a little goes a long way.
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Store in an airtight container for up to a week.
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Perfect for festive platters, weddings, or cultural celebrations.
