No-Bake Pistachio Rosewater Cookies
Buttery, nutty cookies with floral rosewater and crushed pistachios, no oven required. Mix, chill, roll, and they're ready in 15 minutes.
- Total time
- 15 min
- Servings
- 12
- Calories
- 185
- Protein
- 4g
simpleelegantmiddle-easternvegetariancrumblytenderdessertcozy
Ingredients
- 1 cup roasted shelled pistachios
- ½ cup butter, softened
- ¾ cup powdered sugar
- 1.5 tbsp rosewater
- 1 cup all-purpose flour
- ¼ tsp salt
Instructions
- 1
Pulse pistachios in a food processor until finely ground but still crumbly, about 30 seconds.
- 2
Beat butter and powdered sugar together in a bowl until pale and fluffy, roughly 2 minutes.
- 3
Stir in rosewater, then fold in ground pistachios, flour, and salt until dough just comes together.
- 4
Roll dough into 1-inch balls and place on a parchment-lined plate.
- 5
Chill for 10 minutes until firm, then serve or store in an airtight container.
Tools you’ll need
- food processor
- medium bowl
- wooden spoon or rubber spatula
- parchment paper
- airtight container
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