Rose & Pistachio Butter Cookies
Delicate Middle Eastern butter cookies spiked with rosewater and crushed pistachios, baked until golden and dusted with more pistachios. No mixer required — just a bowl, fork, and 20 minutes.
- Total time
- 25 min
- Servings
- 12
- Calories
- 185
- Protein
- 3g
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 1.25 cups all-purpose flour
- ¾ cup roasted salted pistachios, finely chopped, divided
- 1 tbsp rosewater
- 1 whole egg yolk
- 2 whole cardamom pods, crushed and seeds ground (or 0.25 tsp ground cardamom)
- ¼ tsp salt
Instructions
- 1
Preheat oven to 350°F. Line a sheet pan with parchment paper.
- 2
In a bowl, mash softened butter and sugar together with a fork until light and fluffy, ~2 minutes.
- 3
Stir in egg yolk, rosewater, ground cardamom, and salt until fully combined.
- 4
Fold in flour and 0.5 cup pistachios until a soft dough forms — do not overmix.
- 5
Scoop dough into 1-inch balls, flatten slightly on the prepared pan, and top each with a pinch of remaining chopped pistachios.
- 6
Bake 12–14 minutes until edges are pale golden and centers just set. Cool on the pan for 5 minutes.
Tools you’ll need
- sheet pan
- parchment paper
- large mixing bowl
- fork
- measuring cups and spoons
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