Pistachio Rosewater Cookies Recipe

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

4.91 from 11 votes

Course: Dessert

Cuisine: Middle Eastern

Keyword: baking, cookies, exotic flavors, pistachio, rosewater, shortbread

Prep Time: 10

Cook Time: 15

Chill time: 3

Total Time: 3 25

Servings: servings

Calories: 218kcal

Author: Analida Braeger

In a food processor place flour, pistachios, powdered sugar and salt. Pulse a few times until well blended.
Add the butter 1 cube at a time and pulse to combine, then add the rosewater, vanilla and water. Blend until the mixture begins to form a ball. Tip: Taste the dough for the level of rosewater flavor you want at this step. Add more as needed to taste.
Remove from food processor and place on a lightly floured surface. Bring together into a large ball.
Cut ball into two equal parts.
Roll out each part into a 9" log. Wrap with plastic wrap and place in the refrigerator for about 3 hours.
Preheat oven to 325°F.
Cut cookies into ½ inch circles and bake approximately 12-15 minutes or until they appear golden brown on the edge.
Sprinkle with powdered sugar after cool.

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.