Servings: 16 cookies
Equipment
- Mixing bowls
- Hand mixer or whisk
- Sharp knife
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter softened
- ½ cup powdered sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon rose water
- 2 tablespoons pistachios finely chopped, plus extra for garnish
- 1 tablespoon edible dried rose petals plus extra for garnish
Instructions
- In a large bowl, cream together the butter and powdered sugar until smooth and fluffy. Mix in the rose water.
- In another bowl, whisk together flour, cornstarch, and salt. Gradually fold the dry ingredients into the butter mixture until just combined. Stir in the pistachios and rose petals.
- Shape the dough into a log, wrap in plastic, and chill for 30 minutes (or up to 1 hour if dough feels too soft).
- Preheat oven to 325℉ and line a baking sheet with parchment paper.
- Slice into ¼-inch rounds and place them on the prepared baking sheet. Garnish with extra pistachios and rose petals.
- Bake for 14-16 minutes, until edges are just golden. They will firm up as they cool. Allow cookies to cool completely before serving.
Notes
- Use culinary-grade edible dried rose petals.
- For a striking presentation, roll the edges of the dough log in chopped pistachios before slicing.
- Store cooled cookies in an airtight container for up to 1 week.
- These cookies travel well and make a beautiful addition to festive gift boxes.
Nutrition
Calories: 103kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.4mg
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