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To make these delicious cookies, gather the following ingredients: - 1 cup unsalted butter, softened to room temperature - 1 cup powdered sugar, sifted - 1/2 cup granulated sugar - 1 large egg, at room temperature - 2 tablespoons rose water - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour, plus extra for dusting - 1 cup pistachios, finely chopped - 1/2 teaspoon baking powder - 1/4 teaspoon salt - Extra chopped pistachios for topping You can swap some ingredients if needed. Here are a few ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a healthier choice. - If you don't have rose water, try orange blossom water for a similar flavor. - Almond flour can replace all-purpose flour for a gluten-free cookie. The quality of your ingredients matters. Here are some tips for the best results: - Use fresh unsalted butter for a rich taste. - Choose high-quality powdered sugar to avoid graininess. - Opt for pure vanilla extract over imitation for a better flavor. - Use raw pistachios for a fresher crunch, or toast them lightly for added depth. These tips and substitutions can help you create the perfect Pistachio Rose Water Cookies, tailored to your taste! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key to baking the cookies perfectly. While the oven heats, grab a baking sheet and line it with parchment paper. This will help the cookies not stick and make cleanup easy. In a large bowl, take your softened butter. Beat it with an electric mixer until it’s creamy and smooth, about 2-3 minutes. Next, add in the sifted powdered sugar and granulated sugar. Mix this for another 2-3 minutes until it’s fluffy. Now, add the large egg, rose water, and vanilla extract. Blend everything until smooth. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add this dry mix to your wet ingredients. Stir gently until a soft, slightly sticky dough forms. This part is fun! Now, fold in the finely chopped pistachios. Make sure they are mixed evenly throughout the dough. Take a tablespoon and scoop out portions of dough. Roll each piece into small balls. Place these balls on the lined baking sheet, leaving 2 inches between each one. This space helps them spread as they bake. Next, press each cookie ball down lightly with your hand. Sprinkle some extra chopped pistachios on top for a nice touch. Put the baking sheet in your preheated oven and bake for 10-12 minutes. Watch for the edges to turn lightly golden. Once done, take them out and let them cool on the baking sheet for 5 minutes. After that, carefully move the cookies to a wire rack to cool completely. For serving, stack them on a pretty plate or dessert stand. You can add edible flowers or a drizzle of melted white chocolate for a special touch. For the best cookie texture, use room-temperature ingredients. This helps the butter mix well. Beat the butter until it is creamy and smooth. The mixture should feel light and fluffy. Avoid overmixing when you add the dry ingredients. This keeps the cookies tender. Remember to chill the dough for 30 minutes if it feels too sticky. This step helps the cookies hold their shape. One common mistake is not measuring ingredients correctly. Use a scale for accuracy. Another mistake is overbaking the cookies. Keep an eye on them, especially in the last few minutes. If you see the edges turn golden, take them out. Lastly, don’t forget to space the cookies well on the baking sheet. They need room to spread while baking. To enhance the flavor, try adding a pinch of cardamom. This spice pairs well with pistachios. You could also add dried rose petals for a stronger floral taste. If you want a richer flavor, use dark chocolate chunks. These add a nice contrast to the sweetness. Consider replacing some flour with almond flour for a nuttier taste. Pro Tips Chill the Dough: For better texture and easier handling, refrigerate the cookie dough for at least 30 minutes before baking. This helps prevent spreading and enhances the flavor. Fresh Ingredients: Use fresh rose water and high-quality pistachios for the best flavor. Stale ingredients can diminish the delicate taste of these cookies. Baking Time: Keep an eye on the cookies as they bake. Every oven is different, and cookies can go from perfectly baked to overdone in a minute. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week. To maintain freshness, you can also freeze them for up to three months. {{image_4}} You can change the nuts in this recipe. Try almonds or hazelnuts instead of pistachios. Each nut brings a unique taste. You can also swap rose water with orange blossom water. This will give the cookies a fresh twist. To make these cookies gluten-free, use a gluten-free flour blend. Look for one that works well in baking. Replace the all-purpose flour with this blend in equal amounts. The cookies will still be soft and tasty. Just keep an eye on baking time, as it may vary. For a vegan version, substitute the egg with a flax egg. To make this, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. Use vegan butter instead of regular butter. Your cookies will still have that lovely flavor! Store your pistachio rose water cookies in an airtight container. This keeps them fresh and soft. If you have leftover cookies, let them cool completely first. Then, layer them with parchment paper to avoid sticking. Place the container in a cool, dry place, away from sunlight. This method helps maintain their flavor and texture. These cookies can last for about one week when stored properly. After a week, they may dry out. You can still eat them, but the taste and texture will not be as delightful. If you want to keep them longer, consider freezing them. To freeze these cookies, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. Be sure to remove as much air as possible before sealing. They can last for up to three months in the freezer. When ready to eat, take them out and let them thaw at room temperature. This keeps them soft and tasty. Enjoy your cookies, fresh as ever! Pistachio rose water cookies are soft, fragrant treats. They mix creamy butter, pistachios, and rose water. The cookies have a lovely green hue from the chopped nuts. Each bite gives a sweet and floral taste. They are perfect for tea time or any special occasion. To adjust the sweetness, you can change the sugar amounts. Use less powdered sugar for a less sweet cookie. You can also add more sugar for a sweeter treat. Taste the dough before baking to find your perfect balance. Yes, you can use roasted pistachios. Roasted nuts add a deeper flavor. Just chop them finely like raw pistachios. If you prefer a crunchier texture, this is a great option. Serve these cookies on a pretty plate or a tiered stand. You can stack them high for a fun look. You might also sprinkle edible flowers around them. A drizzle of melted white chocolate adds a nice touch too. These cookies contain common allergens like nuts and gluten. They have butter and egg, which may cause issues for some. If you have allergies, check the ingredients carefully. Always inform guests about potential allergens when serving. You can create delicious Pistachio Rose Water Cookies by following this guide. We covered the right ingredients, expert tips, and simple steps for success. Remember to choose quality ingredients for the best taste. Don't be afraid to try variations or substitutions to make these cookies your own. With proper storage, you can enjoy them longer. Now, it's time to bake and savor your tasty treats!

Pistachio Rose Water Cookies

Delightful cookies infused with rose water and studded with pistachios.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine Middle Eastern
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 0.5 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 tablespoons rose water
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, plus extra for dusting
  • 1 cup pistachios, finely chopped
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • to taste extra chopped pistachios for topping

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer to beat the softened butter until it becomes creamy and smooth, about 2-3 minutes.
  • Gradually add the sifted powdered sugar and granulated sugar to the butter, continuing to mix until the mixture is well combined and fluffy in texture, roughly 2-3 additional minutes.
  • Incorporate the large egg, rose water, and vanilla extract into the butter and sugar mixture. Mix until all ingredients are fully blended and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine the dry ingredients. Slowly add this dry mix to the butter mixture, stirring gently until a soft and slightly sticky dough forms.
  • Carefully fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the cookie dough for delightful bites in every cookie.
  • Using a tablespoon, scoop out portions of dough and roll them into small balls. Place the dough balls on the lined baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
  • With the palm of your hand, lightly press each cookie ball down to flatten slightly. Sprinkle a few extra chopped pistachios on top of each flattened cookie for added texture and visual appeal.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are just lightly golden. Keep an eye on them to avoid overbaking.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely, allowing airflow to maintain their texture.

Notes

For an elegant serving suggestion, stack the cookies on a tiered dessert stand or arrange them neatly on a decorative plate.
Keyword cookies, dessert, pistachio, rose water