White Chocolate Pistachio Rose Cookies
Experience the delightful harmony of flavors in these delectable cookies that blend creamy white chocolate, crunchy pistachios, and the fragrant essence of rose.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use unsalted butter for better control over the sweetness. Substitute with dairy-free if needed.
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract Can reduce if substituting rose water.
- ¼ teaspoon rose water Adds floral note; can reduce vanilla if not available.
- ½ cup chopped pistachios Can substitute with almonds or walnuts if allergic.
- ½ cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
- Add the vanilla extract and rose water, mixing thoroughly.
- Gradually incorporate the flour and salt, stirring until a dough forms.
- Gently fold in the chopped pistachios and white chocolate chips until evenly distributed.
- Shape the dough into logs, wrap them in plastic wrap, and chill in the refrigerator for about 30 minutes.
Baking
- Slice the chilled logs into thick rounds and arrange them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Ensure the butter is at room temperature for easier mixing. Don’t skip the chilling step to help maintain shape. For more flavor, consider toasting the pistachios beforehand.