Ingredients with Measurements:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon rosewater
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shelled pistachios, chopped
- 1/4 cup powdered sugar, for dusting
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a mixing bowl, cream the butter and granulated sugar together until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the vanilla extract and rosewater.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
7. Fold in the chopped pistachios.
8. Roll the dough into small balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 36 cookies
Nutritional information:
Calories: 148
Fat: 8g
Saturated Fat: 4g
Cholesterol: 27mg
Sodium: 58mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of pistachios.
- Almond extract can be used instead of rosewater.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the dough.
- Dip the cooled cookies in melted dark chocolate and sprinkle with chopped pistachios.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Do not overmix the dough, or the cookies will be tough.
- Use a cookie scoop to ensure even-sized cookies.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar. Serve with a cup of tea or coffee.
Garnishes:
Sprinkle with chopped pistachios or edible rose petals.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
These cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling the dough.
Food history:
Rosewater has been used in Middle Eastern and Indian cuisine for centuries. It is made by steeping rose petals in water and has a delicate floral flavor.
Flavor profiles:
These cookies have a buttery, nutty flavor with a hint of rosewater.
Serving suggestions:
Serve these cookies as a dessert or snack with a cup of tea or coffee.
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Region: Iranian