Ingredients
Scale
- 1 cup unsalted or vegan butter, softened
- ½ cup powdered sugar
- 1 ½ cups all-purpose flour
- ½ cup finely ground pistachios
- ½ tsp salt
- 1 tsp rosewater
- 2 tbsp chopped pistachios (topping)
Instructions
- Cream butter and sugar until light.
- Stir in rosewater.
- Mix flour, ground pistachios, and salt separately; combine with wet ingredients.
- Shape into a log, wrap, and chill 1 hour.
- Slice into ¼-inch rounds, sprinkle with chopped pistachios.
- Bake at 325°F (160°C) for 12–15 minutes, or until edges turn golden.
- Cool before serving.
Notes
Once cooled, sprinkle with powdered sugar or place a whole pistachio on each cookie before baking for extra presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg