Pistachio Rosewater Cookies

Modified: Oct 16, 2023 · Published: Nov 15, 2019 by Analida · • Word count:1032 words. • About 6 minutes to read this article. • This post may contain affiliate links ·

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Pistachios are a huge favorite of mine. I must confess, I always buy them whole because I love breaking the shell.

For a long time now I had been wanting to make cookies with pistachios. I also wanted to incorporate rose water into the recipe. Yes, rosewater, an often overlooked culinary ingredient. Although hardly visible in North American cuisine, rosewater is very common in Middle Eastern and Indian cuisines.

a stack of pistachio rosewater cookies with powdered sugar

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Cookie history
Ingredients
Step by step photos
Frequently Asked Questions
Pistachio Rosewater Cookies Recipe

These pistachio rosewater cookies are basically a style shortbread cookie. They take a little time to make because the dough has to chill for a few hours before they are ready to bake. Other than this long waiting time, the process is very easy.

I took a batch into work and my co-workers were thrilled. I even had a male co-worker tell me that I was sabotaging his diet, jokingly of course. Pistachio rosewater cookies have a subtle floral taste that is not overpowering.

Pistachios are native to the Middle East. Archaeologists believe that they might date as far back as 7,000 B.C. Archaeologists also believe that the Babylonian king Nebuchadnezzar had pistachio trees planted in his famous hanging gardens.

Pistachios were also popular throughout the Roman Empire. Their long life made them an indispensable food item to take on long journeys. They were especially popular with traders traveling the Silk Road and explorers.

In Iran, pistachios are called "the smiling nut" and in China, they are referred to as the "happy nut". I know eating them makes me happy. I guess I never really thought about it, but eating pistachios makes me smile.

Ingredients

Flour - All purpose flour works just great for these cookies.
Powdered sugar - Also know as confectioner's sugar is the one to use.
Butter - Use a good quality European type butter as it has a high fat content and makes a really great shortbread cookie.
Rosewater - Use a food grade rosewater for these cookies.
Pistachios - I prefer to use a shelled, roasted and unsalted variety as I add salt to the dough.

Step by step photos

1. Gather all your ingredients and have them measured, chopped and ready to go.
2. In a food processor add the flour, powdered sugar, pistachios and salt. Pulse a few times until well blended.
3. Add the cubes of butter one at a time and pulse to combine then add the rosewater, vanilla and water.
4. The dough will start to form a ball as shown.
5. Place the dough on a lightly floured surface and form a ball then divide into 2 equal pieces.
6. Roll each dough ball into a round log that is about 9 inches long. Wrap each log in plastic wrap and refrigerate for about 3 hours until firm.
7. Preheat the oven to 325°F. Slice rounds off the log that are ½ inch thick and place on a baking tray with parchment paper. If you want a fancy cookie you can cut the rounds again with a biscuit cutter that has scalloped edges as shown above.
8. Bake for 12-15 minutes or until they turn golden brown on the edges. Sprinkle with powdered sugar before serving.
Frequently Asked Questions
- How long can I freeze these pistachio rosewater shortbread cookies? You can freeze them in an airtight container with freezer paper between layers of cookies. Be sure they are completely cooled before storing. They will store nicely for up to 6 months. This is a great cookie to make in advance for Christmas.
- Do I have to refrigerate the cookies? No, you do not. You can store these in an airtight container at room temperature for about a week.
- Can I store the cookie dough? Yes, wrap the dough tightly and you can store it in the refrigerator for 3-5 days. You can then remove the dough, slice then bake.
They are so delicious. That being said, I hope my pistachio rosewater cookies make you smile. By the way, if you crumble a couple of pistachio rosewater cookies over vanilla ice cream you won't be disappointed, just saying.

You can read a short history of rosewater in my recipe for Rosewater Lemonade. You can purchase rosewater at most groceries stores with an ethnic food section or at a Middle Eastern market. I am fortunate enough to have two Wegman's stores nearby, and they carry it in their Indian food section.