These eggless rose pistachio cookies have that unique texture that melts in your mouth but still gives you a distinctive crispness with every bite. And the floral notes of the rose water, the subtle aroma of saffron, and the nutty crunch of pistachio wed with the buttery texture like a dream.
Keyword: pistachio butter cookies, pistachio cookies
Author: Natasha Minocha
2tbspWarm milk/creamYou may need more
3/4cup ( 150 gms) Butter softened
1cup ( 100 gms) Icing sugar
2cups ( 260 gms) All-purpose flour
2-3tbspPistachio, finely choppedYou may need extra for rolling
1.5tbspDried rose petals
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!
Eggless Rose Pistachio Cookies - https://www.tashasartisanfoods.com/blog/ -October 26, 2020