Middle Eastern pistachio rosewater shortbread cookies | ethnicspoon.com
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Pistachio Rosewater Cookies

Here is a simple recipe for pistachio rosewater cookies.  These an easy to make Middle Eastern style shortbread cookie with exotic flavors. 

Course Dessert
Cuisine Middle Eastern
Keyword baking, cookies, exotic flavors, pistachio, rosewater, shortbread
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: Change to adjust-> 12 servings
Calories 218 kcal

Ingredients

Instructions

  1. In a food processor place flour, pistachios, powdered sugar and salt. Pulse a few times until well blended.
  2. Add the rest of the ingredients. Blend until the mixture begins to form a ball.
  3. Remove from food processor and place on a lightly floured surface. Bring together into a large ball.
  4. Cut ball into two equal parts.
  5. Roll out each part into a 9" log. Wrap with plastic wrap and place in the refrigerator for about 3 hours.
  6. Preheat oven to 325.
  7. Cut cookies into 1/2 inch circles and bake approximately 12-15 minutes or until they appear golden brown on the edge.
  8. Sprinkle with powdered sugar after cool.
Nutrition Facts
Pistachio Rosewater Cookies
Amount Per Serving
Calories 218 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 99mg4%
Potassium 75mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 5g6%
Protein 3g6%
Vitamin A 375IU8%
Vitamin C 0.2mg0%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.