Pistachio Rose Cookies is a simple cookie recipe as like the shortbread cookies. I tweaked the recipe by opting for whole wheat flour and personally feel there is no difference in taste. This cookie is so simple and easy one-bowl recipe with sliced nutty pistachio and edible rose petals. It is a fuss-free cookie recipe made within a few minutes and, it is so simple and, you can tweak with any flavours and add-ons you like. I always love vanilla flavour and, adding edible rose petals to the dough takes the cookie to the next level. Yes, every bite of the cookie gives the nutty crunch pistachios and a subtle flavour of rose. One should make and experience it.
Some Variations
You can use all-purpose flour to make this cookie. I even use 50:50 wheat flour and all-purpose flour. If you are more experimental, you can try with millet flour and let me know the feedback. I would be happy to bake your variations too. Coming back to the variations, you can use any nuts like cashew or almond. Make sure to chop into small, even pieces. And finally, you can use rose water in place of edible rose petals. Rosewater gives a pleasant flavour to the cookies. Add rose water a little at a time as it should not overpower the rose flavour.
Lets see how to make Pistachio Rose Cookies(Wheat Pistachio Rose Cookies
Get ready with all the ingredients. Sieve wheat flour baking powder and baking soda together. Preheat oven to 180 * C.
In a wide bowl, add sugar powder and room temperature butter and beat well in an electric hand beater until creamy and fluffy.
To it add sifted flour mixture and beat well until it is well combined.
Now add milk and mix with a spatula to form a cookie dough consistency. Do not use electric beater for this step.
Add vanilla extract, pistachios and rose petals and mix with a spatula until nuts and rose petals are evenly distributed.
Now take even sized small balls and roll it with your palm. Place the rolled ball on a greased baking tray and place a sliced pistachio in the centre.
Bake at 180 * C for 15 to 16 minutes until edges turn golden brown.
Remove the tray and let it cool completely on a wire rack. Pistachio Rose Cookies are ready to serve with a cup of milk or Chai.
How to store Pistachio Rose Cookies
Let the cookies cool completely before storing. Store cookies in airtight containers on a kitchen counter and, they stay fresh for a week. If you make big batches for holidays, freeze the cookies in zip pouch bags. Thaw the cookies before consuming.
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Vanilla and Chocolate Twin Custard Cookies
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Notes
If you want these cookies super crisp, bake it for two more minutes. I prefer it in both the ways. So I bake two batches, one slight soft centre ones and super crispy ones.
Add milk according to the cookie dough consistency. It may vary from 3 to 4 tbsp. Have an eye while mixing.
Every oven is different. So have an eye after 13 minutes. Wait the edges turn to golden brown.
When removing from oven, the cookie will be soft, wait until it is completely cool to get firm cookies.
Pistachio Rose Cookies(Wheat Pistachio Rose Cookies)
Ingredients
- 1½ cup whole wheat flour (or) all-purpose flour
- ½ cup Pistachios sliced
- ½ cup dried rose petals edible
- ½+⅓ cup butter room temperature
- ½ cup sugar grind into fine powder
- 1 tsp Vanilla extract
- 4 tbsp Milk
- ½ tsp baking powder
- ½ tsp baking soda
- 1 pinch salt
Instructions
- Sift wheat flour, salt, baking powder, baking soda and salt together and keep it aside. Preheat oven to 180 * C.
- In a wide bowl, add sugar powder and room temperature butter and beat well in an electric hand beater until creamy and fluffy.
- To it add sifted flour mixture and beat well until it is well combined. Now add milk and mix with a spatula to form a cookie dough consistency. Do not use electric beater for this step.
- Add vanilla extract, pistachios and rose petals and mix with a spatula until nuts and rose petals are evenly distributed.
- Now take even sized small balls and roll it with your palm. Place the rolled ball on a greased baking tray and place a sliced pistachio in the centre.
- Bake at 180 * C for 15 to 16 minutes until edges turn golden brown.
- Remove the tray and let it cool completely on a wire rack.
- Pistachio Rose Cookies are ready to serve with a cup of milk or Chai.
Notes
Nutrition
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