It’s been too long between posts, I know!! But, blogging is a lot of hard work, and sometimes family commitments, travel or other reasons can overtake your blog. Things have just been really hectic and stressful for the past few weeks. And yeah…..I’m travelling to India tomorrow for about a month…..Will try my best to schedule a few posts though!! But, I promise to be back to routine at the earliest immediately after the holiday season. Btw….don’t forget to check out to my YouTube Channel for latest video alerts!! So, friends, coming to todays recipe, If you are on the lookout for some exotic flavours for cookies this festive season, I’ve got a dreamy recipe for you- Pistachio Rosewater Cookies are so easy to make and SO good!! These would make a lovely Christmas present too 🙂
Pistachios are a huge favourite of mine. I have already shared Cardamom Flavoured Cookies Recipe. We loved it so much. I mean, I cannot even explain how yummy those were. They are perfect for anytime of the day, with your coffee, your afternoon tea, or for breakfast. This time, without changing the basic recipe, I wanted to incorporate rosewater into the recipe. Yes, rosewater, an often overlooked culinary ingredient and also one of the flavours I’m actually not that fond of. I know that when used with a heavy hand, these Pistachio Rosewater Cookies go from pleasant to potpourri…..seriously, don’t overdo it!! The use of rose water requires a fine balance and a very delicate hand. Remember that you are just looking for a hint of that sweet floral note and that’s about it :).
Let’s jump into the recipe for Pistachio Rosewater Cookies!!
Follow me in easy steps to make Pistachio Rosewater Cookies:
- Using your stand or hand mixer, cream together butter and powdered sugar in a medium sized bowl till smooth and creamy, for about 2-3 minutes. You can also just use a spatula to do this if you have the time and energy.
- Add rose water and mix till well till combined.
- Sift together flour, corn flour, custard powder and salt.
- Add finely chopped pistachios and rose petals (optional). I haven’t added rose petals as it’s too much for my tastebuds and also to be frank, I didn’t have any at home
. The dried rose petals are optional but when paired with the gorgeous pink of rose petals they may be the prettiest biscuits you’ve ever made.
- Stir the flour mixture into the butter mixture until it comes together into a dough.
- Add one tablespoon of milk at a time if the dough is not coming together.
- Divide the dough into 2 equal halves. Shape each part into a log and then wrap tightly in plastic wrap. Refrigerate the logs for 1-2 hours.
- Unwrap the cookie log and allow to soften for 5-10 minutes and slice the logs into cookies.
- Place sliced cookies on a baking tray lined with a baking sheet.
- Preheat the oven to 180 degrees celsius and bake the cookies for 12-15 minutes until the edges and the lower side of the cookies are slightly brown. If required, rotate the tray halfway through.
NOTE:
You can also roll out the dough and cut into desired shapes using cookie cutters.
- Remove cookies from the oven and cool on a wire rack.
- The cookies will be initially soft but will continue to crisp as they cool down.
- Enjoy with your coffee, your afternoon tea, or for breakfast.
A Quick Summary:
Pistachio Rosewater Cookies | Rosewater Shortbread Recipe | Rosewater Biscuits
Ingredients
- ½ Cup unsalted butter softened
- ¼ Cup Powdered sugar
- ½-1½ teaspoon Rose water
- 1 Cup All purpose flour
- ½ Tablespoon Corn Flour
- 1 Tablespoon Custard Powder
- 1/8 teaspoon Salt
- ¼ Cup Pistachio finely chopped
- 2 teaspoons dried rose petals Optional
- 2-3 Tablespoons Milk or as required
Instructions
- Using your stand or hand mixer, cream together butter and powdered sugar in a medium sized bowl till smooth and creamy, for about 2-3 minutes.
- Add rose water and mix till well till combined.
- Sift together flour, corn flour, custard powder and salt. Add finely chopped pistachios and rose petals (optional).
- Stir the flour mixture into the butter mixture until it comes together into a dough. Add one tablespoon of milk at a time if the dough is not coming together.
- Divide the dough into 2 equal halves. Shape each part into a log and then wrap tightly in plastic wrap. Refrigerate the logs for 1-2 hours.
- Unwrap the cookie log and allow to soften for 5-10 minutes and slice the logs into cookies.
- Place sliced cookies on a baking tray lined with a baking sheet.
- Preheat the oven to 180 degrees celsius and bake the cookies for 12-15 minutes until the edges are slightly brown.
- Remove cookies from the oven and cool on a wire rack.
My Notes:
- For easiest handling, chill the dough 1 to 2 hours before rolling and cutting. The dough will get quite firm if chilled longer and can be difficult to roll. In this case, let it sit at room temperature for 15 minutes or more, until it becomes workable.
- The dough can also be frozen for about a month or more with minimal loss of flavour if wrapped tightly in plastic wrap and then foil.
- The cookies will be initially soft straight out of the oven, but will continue to crisp as they cool down.
- Cookies are the best the day after baking as the flavours really come through then. Alternatively, refrigerating the dough overnight before baking also works great.
- If you are running short of time, you can place the log of dough in the freezer for 15 minutes.
- You can also try out with other flavours and add nuts of your choice with regular cookie dough. You can also combine cardamom and rosewater flavours.
Do check out other BAKING RECIPES, DESSERT RECIPES and INDIAN CHRISTMAS MENU IDEAS from blog!!
Many more to come!!…..STAY TUNED!!
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Wish you all a Merry Xmas. May this Xmas bring you & your loved ones happiness, peace & joy!!
Happy holidays!!
Happy Cooking 🙂
Cheers!!
Padma.
