Pistachio Rose Water Cookies are delicately flavored and somehow light and airy, yet chewy and crispy all at once. Fresh flavors of lime and rose in these cookies beckon the spring and summer to be eaten outdoors at a picnic perhaps. The unique flavors in these cookies are lovely for the summer or the holidays. They are definitely richly made to be devoured during special occasions and I thought the combination of rose water and pistachios, both very popular in the Middle East, made these cookies perfect to be served at a Moroccan or Middle Eastern feast.
Pistachio Rose Water Cookies
1 1/4 cups sugar
1/2 cup canola oil
3 tablespoons milk (or any type, such as soy is acceptable)
1 tablespoon rose water
2 teaspoons pure vanilla extract
1 tablespoon fresh lime juice
1/4 cup cornstarch
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom (optional)
1/2 cup shelled pistachios, coarsely chopped
Preheat the oven to 350 degrees. Lightly grease two cookie sheets.
In a mixing bowl, whisk together the sugar, oil, milk, rose water, vanilla, lime juice and zest. Add the cornstarch and whisk until dissolved.
Add the flour, baking powder, salt and cardamom. Mix well.
Roll the dough into balls about 2 teaspoons in size and dip the tops into the chopped pistachios. Press down with two fingers; the dough will flatten a bit and pistachios will collect on the bottom.
Place the cookies, nut side up, about 2 inches apart on the baking sheets. You should be able to fit sixteen on a standard baking sheet. Bake for 13 minutes. They will initially be soft, but will firm up as they cool.
Remove from the oven and let cool on the cookie sheets for about 5 minutes. Transfer to a cooling rack to cool completely.