Stop and Smell the Rose Cookies

You won’t want to hide these away in a cookie jar. We love chocolate chip cookies as much as the next person, but sometimes you need to shake things up.

Our friend Claire, of The Kitchy Kitchen, made these yummy, floral, pistachio rose cookies to free us from a cookie rut. (It’s a real thing!) After all, what’s better than flowers and dessert together? Keep scrolling to see how to make these original (and gluten-free!) cookies.  Pair them with our Moroccan kitchen essentials.

Directions

Preheat oven to 350 F.

To make pistachio flour, transfer chopped pistachios into a food processor and process until you obtain a flour consistency. Make sure not to overprocess them, otherwise you will get pistachio butter.

In a large bowl, use your hands or a large spatula to mix all the ingredients together, except the powdered sugar, until you obtain a smooth (and slightly sticky) dough.

Use your hands to divide the dough into 12 balls (3 cm, 1 inch diameter).

Combine the powdered sugar and finely chopped rosebuds. Roll each dough ball in powdered sugar until completely coated.

Transfer the cookies on a lined baking tray and lightly press each cookie (do not flatten the cookies completely). Place in the oven and bake for 10 to 13 minutes, until the cookies are cracked and firm on the outside.

Wait 15 minutes for the cookies to cool down before transferring them to a wire rack to cool completely, otherwise you might damage them. Keep the cookies in an airtight container to prevent from drying out for up to 10 days. 

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Here for the Snake Cake
Anything But Cookie Cutter: Walnut Date Cookies

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