Pistachio Rose Delight (Printable Version)
Soft cookies bursting with fragrant rose petals, pistachios, cozy spices, and topped off with a tangy pomegranate glaze.
# Ingredients:
→ Base for Cookies
01 -
1/2 tsp of table salt
02 -
1 tsp ground cardamom
03 -
1/2 tsp nutmeg powder
04 -
1 1/2 cups standard all-purpose flour
05 -
1/2 cup almond meal
06 -
1/2 tsp baking soda
07 -
1/4 tsp vanilla essence
08 -
1 tsp rose essence
09 -
1/4 cup packed brown sugar
10 -
1/2 cup granulated sugar
11 -
5 1/2 Tablespoons vegetable shortening, chilled
12 -
5 1/2 Tablespoons unsalted butter, cold
13 -
1 whole large egg
→ Extras to Mix In
14 -
1 cup chopped pistachios
15 -
1/3 cup edible dried rose petals
→ Icing
16 -
2 Tablespoons milk or cream
17 -
2 Tablespoons pomegranate juice
18 -
Optional: pink food coloring
19 -
1 cup sifted powdered sugar
# Steps:
01 -
Turn the oven on and set it to 350°F. Prep a baking tray with parchment paper. Combine flours, spices, salt, and soda in a bowl with a whisk.
02 -
Blend sugars, shortening, and butter for half a minute. Add flour mix, egg, rose water, and vanilla. Mix another 30 seconds till dough forms.
03 -
Use a wooden spoon to gently stir in the pistachios and rose petals.
04 -
Scoop 2-Tablespoon portions, coat them in pistachios. Bake for 14-16 minutes. Cool cookies fully on the tray – centers should stay soft.
05 -
Mix together icing ingredients and drizzle over cooled cookies. Sprinkle with extra nuts and petals.
# Notes:
01 -
Only use roses labeled as edible
02 -
Don't keep mixing the dough too long
03 -
Centers should look slightly underdone
04 -
Inspired by cakes from Persian cuisine