Eggless Rose Pistachio Cookies
These eggless rose pistachio cookies have that unique texture that melts in your mouth but still gives you a distinctive crispness with every bite. Floral notes of rose water, subtle aroma of saffron, and the nutty crunch of pistachio in a buttery cookie!
Servings: 32 Cookies
Calories: 86kcal
Ingredients
- 1 tsp Saffron strands
- 2 tbsp Warm milk/cream You may need more
- 3/4 cup Butter softened
- 1 cup Icing sugar
- 2 cups All-purpose flour
- 1 tsp Rosewater Optional
- 2-3 tbsp Pistachio, finely chopped You may need extra for rolling
- 1.5 tbsp Dried rose petals
Instructions
- Combine the saffron and warm milk in a small bowl. Keep aside.
- In a large bowl, beat the softened butter and icing sugar until light and fluffy.
- Add the saffron milk mixture and rosewater.
- Stir in the flour. Use your hands to bring it together into a dough.
- Add in the chopped pistachio and rose petals.
- You may need to add a tablespoon or two of milk or cream, if the dough is dry-ish.
- Your dough should be soft, silky to touch, and pliable.
- Divide the dough into half. Roll each half into a 12" log.
- Roll each log in finely chopped pistachio, if you wish.
- Place the logs carefully on a parchment-lined baking tray.
- Refrigerate for 20-30 minutes.
- You can also wrap the logs well in plastic wrap or butter paper and refrigerate them for 2-3 days or freeze for 2-3 weeks.
- When you're ready to bake, preheat the oven to 180C. Line your baking tray with parchment paper or Silpat.
- Cut each log into slices, about 1/8" in thickness.
- Place the slices on the prepared trays. Make sure there is a little gap between them as they will spread a bit during baking.
- Bake for 12-14 minutes or until light golden in color. Bake for extra 1-2 minutes if you want crispier cookies.
- Let the cookies cool for a few minutes before transferring them to a cooling rack. They will firm up as they cool.
- Store the cooled cookies in an air-tight jar. Enjoy!
Nutrition
Serving: 1 Cookie | Calories: 86kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 35mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 139IU | Vitamin C: 0.03mg | Calcium: 4mg | Iron: 0.4mg