Description
Delicate and aromatic cookies infused with the flavors of pistachio and rosewater, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and rosewater to the mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped pistachios.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with additional powdered sugar before serving, if desired.
Notes
- For a stronger rose flavor, increase the rosewater to 1.5 teaspoons.
- Feel free to substitute half of the pistachios with chopped almonds for a different flavor.
- These cookies can be stored in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8
- Sodium: 40
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: Pistachio Rosewater Cookies, rosewater cookies, pistachio cookies, Middle Eastern desserts, easy cookie recipes, flavored cookies