Honey Pistachio Cookies (Print Version)
# Ingredients:
→ Rose Sugar Coating
01 -
1/3 cup white sugar
02 -
1/4 cup edible dried rose petals
→ Pistachio Mixture
03 -
3/4 cup pistachios, already shelled
04 -
2 teaspoons ground cinnamon
05 -
1 tablespoon cornstarch
06 -
1/4 cup packed light brown sugar
07 -
2 tablespoons melted unsalted butter
08 -
1 tablespoon honey
→ Cookie Base
09 -
1/2 cup soft unsalted butter
10 -
1/2 cup packed light brown sugar
11 -
1/4 cup white sugar
12 -
3 egg yolks, at room temperature
13 -
2 teaspoons vanilla extract or paste
14 -
2 cups regular all-purpose flour
15 -
1/2 teaspoon baking soda
16 -
1/2 teaspoon baking powder
17 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Grind 1 tablespoon of sugar with the rose petals in a small blender or spice grinder until powdery. Transfer to a bowl, mix with the rest of the sugar, and leave it aside for now.
02 -
Grind pistachios in a food processor until finely ground. Move them to a bowl and combine with cinnamon, sugar, and cornstarch. Stir melted butter and honey together, pour over the nut mixture, and blend well. Set aside afterward.
03 -
Cream the butter, brown sugar, and granulated sugar at medium speed in a stand mixer that has the paddle attachment, or with a hand mixer. Keep going for five minutes, until fluffy.
04 -
Scrape the mixer bowl's edges, then add the egg yolks and vanilla. Beat everything at medium speed until smooth.
05 -
Dump in the flour, baking powder, baking soda, and salt. Start mixing slowly until it's just combined. If it looks dry and crumbly at first, use a spatula to knead it into a smooth dough.
06 -
Get your oven preheated to 350°F (175°C) and line two large baking trays with parchment paper.
07 -
Scoop out 3-tablespoon-sized portions of dough onto the sheets. Make six portions per pan. Flatten each scoop with your hands, spoon 1 tablespoon of filling into its center, then wrap the dough around it. Roll into a smooth ball.
08 -
Coat these balls of cookie dough entirely in the rose sugar and lay them right back on the baking sheet, six per tray.
09 -
Lightly flatten each cookie with the bottom of a glass or your hand until they're about 1 centimeter thick.
10 -
Bake each tray solo for eight to ten minutes, just until the edges are firm while the centers stay soft.
11 -
When cookies come out of the oven, use a round cutter or spatula to tidy uneven edges while they’re hot ('scooting'). Sprinkle extra rose sugar on top and let them fully cool on the baking tray.
# Notes:
01 -
These cookies bring together the taste of baklava (pistachios, honey, and spices) with the ease of stuffed dough.
02 -
The filling keeps cookies soft over time. Keep them in an airtight container for 4-5 days at room temperature.