Description
These delicate, buttery cookies are infused with the floral aroma of rose water and the crunch of pistachios, creating a unique and flavorful treat. With the tang of yogurt and a melt-in-your-mouth texture, these cookies are perfect for tea time or any occasion that calls for a sweet, elegant bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup plain yogurt
- 1/4 cup chopped pistachios
- 1 tsp rose water
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the yogurt, rose water, and salt to the mixture and mix until well combined.
- Gradually add the flour and mix until a soft dough forms.
- Gently fold in the chopped pistachios.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Flatten each ball slightly with the back of a fork.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are best enjoyed within a couple of days for maximum freshness.
- You can adjust the amount of rose water to suit your personal taste, but be careful not to overpower the flavor.
- For a more intense pistachio flavor, consider toasting the pistachios lightly before adding them to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes